SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 28.7
  • Total Fat: 1.7 g
  • Cholesterol: 1.9 mg
  • Sodium: 1.1 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.5 g

View full nutritional breakdown of Almond Lace Cookies calories by ingredient
Report Inappropriate Recipe

Almond Lace Cookies

Submitted by: TAMRACLOVEC
Almond Lace Cookies

Introduction

The original recipe uses pecans and includes a delicious orange filling - check out the Bon Apetit website for that. I've changed the recipe to use almonds and saved 10 calories per cookie! Since I left the yummy filling out, I added the almond and orange extracts for extra flavor - I also reduced the butter slightly. The original recipe uses pecans and includes a delicious orange filling - check out the Bon Apetit website for that. I've changed the recipe to use almonds and saved 10 calories per cookie! Since I left the yummy filling out, I added the almond and orange extracts for extra flavor - I also reduced the butter slightly.
Number of Servings: 48

Ingredients

    * 3 tablespoons unsalted butter, room temperature
    * 1/3 cup sugar
    * 2 tablespoons light corn syrup
    * 1/3 cup all purpose flour
    * 1 cup coarsely ground almonds
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon almond extract
    * 1/4 teaspoon orange extract

Directions

Makes 48 1-teaspoon cookies (about 1.5" across)

Position rack in center of oven and preheat to 350F. Line 2 baking sheets with parchment paper., or use well seasoned baking stones Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and flavorings; stir to combine.

You can make cookies now, but the 'dough' pops out of a teaspoon easier if you let it cool about 5-10 minutes. Use the tip of a butter knife to help get the dough out. Drop dough by level measuring-teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11-15 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

Try not to overbake - you're looking for lightly golden, NOT TOASTED! If you make them dark, they'll be more like peanut brittle than like a crispy cookie.


Read More http://www.bonappetit.com/recipes/2008/11/pecan_lace_sandwich_cookies_with_orange_buttercream#ixzz1AVYXyZvJ


Number of Servings: 48

Recipe submitted by SparkPeople user TAMRACLOVEC.






Great Stories from around the Web


Rate This Recipe