Sunday, December 23, 2012

Lacey Cookies

These are crisp, toffee-like, moldable, and FAST. Most of all, my family is obsessed with the ones at Whole Foods (filled with chocolate like a sandwich) so I thought I'd better learn how to make them and hopefully find the healthiest recipe possible.

Well, here's what I found. See original recipe here. I tweaked it a little by adjusting the honey.

4 ingredients. 5 minutes. Bake. Mold. Done.

Super fast and easy. Besides leaving them out too long in humid weather (which you don't do with any cookie) and letting them get sticky and un-crisp, these are fool proof. It makes the process much faster if you pick up the parchment paper off the hot cookie sheet when getting them to firm up and set. (also frees up the tray for another batch, why only make one?) These spread 2.5 inches across and look super impressive (no one needs to know how easy it was)

Total time ~15 min when you get the flow.

Makes ~12 cookies

Ingredients:

2 Tbs. Butter
2 Tbs. Brown Sugar
1 1/2 Tbp Honey
2 Tbs Whole Wheat Flour (or fresh ground oat flour or almond flour is supposed to work for gf cookie.
                                            let me know)

Directions:




Directions:


-preheat oven to 375


-mix butter, sugar, and honey in a small saucepan and melt and mix -->


-remove from heat and whisk in flour of choice

-drop teaspoons of batter onto a parchment paper lined cookie sheet 3 inches apart


-bake for ~6 min (or until bubbly, spread out, and golden brown in color)
  *they need to hit a certain temp to crisp up, so you want to see lots of bubbles and deep carmel color.
   when they dry they should be slightly holey, not a solid puddle*

-when set enough to pick up, mold into shape wanted and let set some, then place on drying rack or place directly on rack for flat cookies
           Shape ideas:
           - tubes like I did around a wooden spoon handle -->
           - mini cone shapes (top with ball cookies, meringues, or other filling for mock ice-cream cone)
           - bowls (for desserts), mold over bottom of cupcake pan or other bowl shape
           - tacos
           - wafer (flat, can fill with chocolate or other fun things or top with fruit and whipped cream)

-let set and dry, then place into airtight container

-if filling with chocolate see below update


*(don't let sit out in super humid weather for too long, will get sticky and un-crisp)





************************************UPDATE*************************************

So I made these again. 

This time I used 1 1/5 Tbs of agave (in place of the honey) because I realized that last time I couldn't read the recipe and used tsp vs. Tbs.  The result...... I think using tsp makes a crisper cookie. HOORAY FOR MISTAKES! 

I also made a chocolate filling. (My bro is obsessed with chocolate)

Here is the ratio (it will make too much, so you may want to scale it down unless you have some fruit or other dipping goodies on hand) 

-3/4 cup chocolate chips
-1 Tbs vegetable shortening

Place in microwave safe bowl and microwave for ~1 min
Stir and go again for 30 sec, Stir
Continue with 10 sec intervals until 3/4 of the chips are melted
Stir until all chips are melted
Spread/drizzle onto cookies and place into the fridge to firm up. 

*use this ratio for any dipping chocolate :)


Sandwiches and tacos
(tacos are easier, fill and fold)
                              



 ~>
  Chocolate
<3


No comments:

Post a Comment