Naughty lace
March 2, 2010
Brown Butter Lace Cookies
I recently paid $8 for a dozen small Florentine Lace cookies (albeit a dozen little gourmet beauties dipped in bittersweet chocolate, but $8 nonetheless). I vividly remember the screaming voices of guilt in my head as I approached the clerk. Oh, Carolyn, seriously? No, really, you can’t be serious. They’re cookies for goodness sake! Go buy another bottle of wine instead. You clearly need a drink. We expected company and my calves ached from standing in the kitchen for the previous two days in preparation. I couldn’t bring myself to bake one more thing, but feared our dessert selection was lacking. I fear not serving a dessert everyone likes almost as much as I fear running out of food. As my mother-in-law-entertainer-extraordinaire might say, people need options! Thus, I rationalized the cookie purchase. Just to be safe, I reasoned. And they were worth it. Worth every penny. Delicious.
I committed to memory their buttery aroma, irresistible crunch and toffee-esque flavor, determined to one day recreate them in my own kitchen, and thus avoid the temptation to shell out nearly ten bucks for a dozen. I was so excited when, this past weekend, these lovelies emerged from the oven. And, dare I say it? I liked them better than the bakery’s.
I came across a number of variations of lace cookies in my search for a comparable recipe, with the main difference being the use of either oatmeal or ground almonds. I chose an oatmeal variation, and have to assume that ground almonds would yield a much different texture and flavor. Though I can’t believe they are anything short of divine. For now that version waits patiently on my “to make” list.
I think of these as baked no-bake cookies, in a way. There is no creaming of butter and sugar, no addition of eggs. Just a stirring of simple ingredients into a pool of browned butter followed by a pressing of rounded teaspoonfuls into as-thin-as-possible discs. They’re baked until very golden brown, then topped with a drizzle of melted chocolate. Lighter than air, impossibly crisp, intensely rich. Dangerous, dangerous cookies, these are. Naughty lace.
This is my hand. I prefer the word fair, but yes, I really am this pale in person.
Browning the butter helps to achieve the rich toffee flavor I so adored about the purchased cookies, so please don’t skip this step. Elise of Simply Recipes has a very helpful tutorial on browning butter here, if you’ve never done it before. (Butter can go from blond to brunette to burned in seconds, so keep a watchful eye on it.)
Brown Butter Lace Cookies
(Adapted from Nestle)-
2/3 cup unsalted butter, cut into 1-inch pieces
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2 cups quick oats
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1 cup sugar
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2/3 cup flour
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2 T light corn syrup
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2 T honey
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1/4 cup half and half
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1 tsp vanilla extract
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1/4 tsp salt
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1/2 cup semi-sweet or bittersweet chocolate chips, melted
Preheat oven to 375 degrees. Line a cookie sheet with a silpat liner or parchment paper.
Heat a medium saucepan with a light colored interior over medium heat. Add the butter pieces and stir using a wooden spoon or whisk until melted. Continue stirring until butter becomes a light golden amber color and smells nutty. Immediately remove from heat.
To the browned butter add the next 8 ingredients (oats through salt). Stir until well combined. Drop by rounded teaspoonfuls onto prepared baking sheet, spacing at least 4 inches apart. Using your fingertips or rubber spatula, press cookie dough into very thin rounds, no more than 1/4 inch thick.
Bake for 8-10 minutes or until golden brown. Allow to set on cookie sheet for 3 minutes before tranferring to a cooling rack. Once cool, drizzle melted chocolate over each cookie.
Makes 4 dozen 3-4 inch cookies.
Stephanie
March 2, 2010 at 4:33 pm
Hmm…I’ve been making shortbread cookies like there’s no tomorrow and drizzling them with chocolate, but I might just have to try these instead!
Fo’ drizzle!
fresh365
March 2, 2010 at 4:34 pm
Yes, yes, yes! Florentine’s are my favorite, but they do always have that ridiculous price tag attached! I am def making these ASAP!!
Kyla
March 2, 2010 at 5:08 pm
As a lucky recipient of these cookies this weekend – I cannot agree enough with Carolyn’s assessment – DANGEROUS, DANGEROUS COOKIES!
Sara
March 2, 2010 at 6:16 pm
Ha, I for sure am looking quite fair this time of year as well! What a special treat. There is so much joy to be had when you feel you’ve outdone a storebought version of something. congrats :)
Monika
March 2, 2010 at 6:24 pm
amazing….. I’m going to make them too and report back on how they turn out and how many pound I would gain ;-)
nice photos
Estela @ Weekly Bite
March 2, 2010 at 6:37 pm
Oh my, these looks incredible! I don’t think I’d be able to stop at just one ;)
Katie @ Cozydelicious
March 2, 2010 at 9:34 pm
These look wonderful! Anything drizzled with chocolate is awesome. I tried lace cookies once and ended up with a big gloopy blob. But maybe it’s time for another shot.
Gaelle@whatareyoufeedingyourkidsthesedays.com
March 2, 2010 at 9:45 pm
They look delicious… and congratulations on baking something you like better than the store option. I can’t get myself to purchase (or eat) something that I think I can make (sometimes better) for less $$$. That’s why I now make, among other things, my own granola (like you do). It’s fun to experience; it’s great to share with your family and friends. What’s next on your list?
allison
March 2, 2010 at 10:51 pm
I love how crispy these look! I can imagine they tasted so buttery. mmmm.
Becky
March 4, 2010 at 6:24 am
Yum – these look amazing!!
Laura
March 4, 2010 at 8:27 am
True Fact: Yum.
Coco
March 11, 2010 at 2:49 pm
im making these this weekend! I love the DOF on the first shot! well done