This beautiful LACY ROLLED COOKIE looks very special, and would be the perfect out-of-the-ordinary cookie for the special Valentines in your life. The cookie is easy, as long as you follow a few simple hints. They work up pretty quickly, although you can only roll about 6 at a time before they get too cool to successfully roll them. But, they really do work up fast. I like to fill them with cream fillings--lemon cream, chocolate, and vanilla bean are my favorites. They are also great with the ends dipped in chocolate. Of course, they are wonderful plain! I sometimes adapt the recipe, adding oatmeal to the cookie, which is delicious as well. They would really make the holiday look like you went to some extra effort to show your love! Use a big wooden spoon to roll the lace flat cookies while they are still warm, making a 'horn.' If they get too cool and won't roll, you can always return them to the oven for several seconds to warm them up so they'll be pliable enough to roll again..it's pretty easy--and FUN! I think kids would really like helping make these! There are many different recipes out there for these special lacy cookies, but I think this one is the easiest AND tastiest.
LACY ROLLED COOKIES
2/3 cup brown sugar, packed
1/2 cup butter (no substitutes)
1/2 cup corn syrup
1 cup flour
1 cup minced nuts (I like almonds or pecans best)
Preheat oven to 325 degrees. Grease cookie sheet or use parchment (my preference). In top of double boiler over hot water, combine brown sugar, butter and corn syrup. Heat until butter melts. Stir in flour and nuts. Keep batter warm over hot water while working. Drop by teaspoonfuls onto cookie sheet, leaving 2 inches in between. (I make about 6 per big cookie sheet, because they will 'grow' and flatten out). Bake 10-12 minutes. Cool 2 minutes, then loosen cookies carefully, one at a time, and roll around the handle of a wooden spoon, until firm. Work quickly, but make sure they are firm before you go on to the next one. Yield: Makes 4 dozen cookies. HINT: If cookies become too firm to shape, return to oven for several seconds until they can be rolled. You can also make them a little larger, increasing the baking time a minute or two. I like to fill the cookies. To do so, spoon your favorite filling in a pastry bag, and pipe the rolled cookies until filling is to the top. Delicious!
LEMON CREME FILLING
1 small package instant lemon pudding
2 cups cold milk, whole or 2%
1 cup heavy whipping cream
2 scant Tablespoons sugar
1/4 teaspoon vanilla extract
Mix the pudding and milk together until smooth. In another bowl, whip cream, adding sugar and vanilla. When soft peaks form, carefully fold the whipped cream into the lemon pudding mixture. Immediately fill a pastry bag, or a big Ziploc baggie with a hole cut in one corner, and fill the 'horns' by piping filling into them until it reaches the top.
Or, you might like this recipe a little better, using Old Fashioned Rolled Oats (not instant or quick)
BROWN BUTTERCRUNCH OATMEAL ROLLED COOKIES
1/2 cup salted BUTTER, softened
1/2 cup corn syrup
2/3 cup dark brown sugar, packed
1 cup Old Fashioned Oats (not quick or instant)
3/4 cup flour
1 teaspoon pure vanilla extract
CHOCOLATE GLAZE
1/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips (may substitute milk chocolate)
2 teaspoons light corn syrup
Preheat oven to 375 degrees. Line cookie sheets with waxed paper. In a saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves. Increase heat to high and when it boils, remove from heat and stir in oats, flour, and vanilla. Drop by 1/2 teaspoonfuls 3" apart onto the paper-lined cookie sheet. Bake one pan at a time, for 8 minutes, or until mixture spreads, bubbles, and begins to brown--and then be ready to work fast, as in previous recipe! Roll, widest edge of cookie around the handle of a wooden spoon. Cool completely. Make glaze by heating the cream in a saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand for about 15 minutes, until chocolate is melted. Mix until smooth, being very careful not to create bubbles. When cookies are cool, dip 1/2 of the cookie into the glaze and transfer back to waxed paper and refrigerate for 10-15 minutes to set the chocolate. NOTE: You can also drizzle the chocolate instead of dipping it, using a baggie with a very tiny hole cut in one of the corners, then zig-zagging it back and forth over your cookie.
Or, you might like this recipe a little better, using Old Fashioned Rolled Oats (not instant or quick)
BROWN BUTTERCRUNCH OATMEAL ROLLED COOKIES
1/2 cup salted BUTTER, softened
1/2 cup corn syrup
2/3 cup dark brown sugar, packed
1 cup Old Fashioned Oats (not quick or instant)
3/4 cup flour
1 teaspoon pure vanilla extract
CHOCOLATE GLAZE
1/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips (may substitute milk chocolate)
2 teaspoons light corn syrup
Preheat oven to 375 degrees. Line cookie sheets with waxed paper. In a saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves. Increase heat to high and when it boils, remove from heat and stir in oats, flour, and vanilla. Drop by 1/2 teaspoonfuls 3" apart onto the paper-lined cookie sheet. Bake one pan at a time, for 8 minutes, or until mixture spreads, bubbles, and begins to brown--and then be ready to work fast, as in previous recipe! Roll, widest edge of cookie around the handle of a wooden spoon. Cool completely. Make glaze by heating the cream in a saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand for about 15 minutes, until chocolate is melted. Mix until smooth, being very careful not to create bubbles. When cookies are cool, dip 1/2 of the cookie into the glaze and transfer back to waxed paper and refrigerate for 10-15 minutes to set the chocolate. NOTE: You can also drizzle the chocolate instead of dipping it, using a baggie with a very tiny hole cut in one of the corners, then zig-zagging it back and forth over your cookie.
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