| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Bleached all-purpose flour |
| 2/3 | c | (about 3 ounces) grund almonds or pecans |
| 1/2 | c | Sugar |
| 8 | tb | (1 stick) unsalted butter |
| 2 | tb | Heavy cream |
INSTRUCTIONS
(source "How to Bake" by Nick Malgieri) About 36 cookies These delicate and original cookies are like the sweeter version of French tuiles. Try not to make too many at once orr the baking and cooling may become rushed, and you may lose some cookies because they will harden on the pan. 1. Set rack at the upper and lower thirds of the oven and preheat to 375 degrees. 2. Combine all the ingredients in a saucepan and bring to a boil over low heat, stirring constantly. 3. Drop batter in half tespoonfuls, well apart, on the pans. 4. Bake for about 5 minutes, until the cookies are well colored and simmer on the pan 5. Remove the pan from the oven and immediately lift the cookies from the surface with a spatula and drape over a rolling pjin so they cool curved. 6. Allow to cool and crisp. SERVING: Lace cookies are great with a simple fruit dessert, or fruuit sherbet. STORAGE: Keep lefftover lace cookies in a tin moisture will make them soggy. Cunsume leftovers as soon as possible. VARIATIONS: Substitute walnuts orr hazelnuts for the almonds or pecans. Note: After reading this recipe and typing it I do not know which rack you put the cookies on. It says the upper and lower thirds. I guess trial and error on a test cookie. I hope this is what you were looking for. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Shawna Schneider <shawna55@tcd.net> on Apr 6, 1997
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