When I was very young, just about every family event ended with a big platter of bakery cookies. There were butter cookies dipped in chocolate and sprinkles, swirly rosettes with a gummy maraschino cherry in the center, and these wafter-thin, brittle and chewy almond flavored Lace Cookies, usually in sandwich form, filled with dark chocolate. For some reason it never crossed my mind to make them at home—in my little kid, I always equated them with a ribbon-tied box from the bakery.
But when I came across this recipe for lace cookies in The Gourmet Cookie Book, I gave the childhood favorite a go, and magically, my homemade version was every bit as memorable.
This is one of the easiest recipes I've tackled so far for Cookie Month 2010—basically just a matter of getting all the ingredients mixed into a sticky dough, then plopping them on a cookie sheet. The soft dough spreads incredibly quickly, and by the time the cookies begin to dry out around the edges, they're ready to be taken out and cooled. I would strongly recommend using parchment paper or a Silpat for this recipe because with a dough like this, things tend to get a little sticky.
As always with our Cook the Book feature, we have five (5) copies of The Gourmet Cookie Book to give away this week.
Adapted from The Gourmet Cookie Book. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.
- 3 tablespoons butter
- 1 cup brown sugar
- 4 tablespoons flour
- 1 egg, beaten
- 1 cup ground almonds
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
Cream the butter with the brown sugar and beat in the flour, egg, ground almonds, almond extract, and vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered cookie sheet. Bake the cookies in a moderately hot oven (375°F) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the pan immediately and cool them
on a rack.