Easy Cookie Recipes - Florentine Lace Cookies

Image : One Perfect Bite
Ingredients :-

• 1/2 cup ground almonds (about 2-oz.)
• 5 tablespoons unsalted butter
• 1/4 cup firmly-packed light brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons light corn syrup
• 1/3 cup all-purpose flour
• Pinch salt
• 1 teaspoon pure vanilla extract

Preparation Instructions :-

• Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of oven. Line two cookie sheets with parchment paper.
• In a food processor, grind almonds finely; measure out 1/2 cup and set aside.It is also possible to buy ground almonds for use in this recipe.
• In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. 
• Increase the heat to medium high and, stirring constantly, bring mixture JUST to a boil. Immediately remove pan from the heat and stir in flour and salt until incorporated. Stir in ground almonds and vanilla extract.
• Drop batter using a teaspoon, 3-inches apart, on prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
• Bake cookies until evenly light brown, approximately 8 to 10 minutes until cookies spread, become thin, and take on a deep golden color. If you are using 2 cookie sheets switch top to bottom and back to front at 5 minute mark to promote even baking. Cookies will begin to spread 6 minutes into baking time.
• Line wire cooling racks with plastic wrap. When cookies are done baking, remove cookies from oven and, as soon as they're firm enough to lift off baking sheet (which will take just a few minutes), use a wide spatula to transfer them to prepared cooling racks to cool completely. Allowing cookies to cool slightly on cookie sheets will also cause them to flatten out more. 
• NOTE: If cookies become too cold and hard to remove from baking sheet without shattering them, replace pan in the oven to soften the cookies again. Bake remaining cookies; batter will have firmed up a bit, but that is fine. Store flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid. 
• Yield: 25 to 30 cookies.

Source : Designs By Gollum - Foodie Friday

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