Almond Lace Cookies
Parchment paper may seem like an expensive luxury for lining baking sheets, but you can reuse it several times. This makes the paper not only economical but also a cleanup time-saver for these Almond Lace Cookies.
1/2 cup finely chopped almonds
1/2 cup plus 2 tablespoons butter or margarine, melted
1 cup light brown sugar and 1/4 cup light corn syrup
1 Tbsp milk
1/4 tsp salt
1 1/2 cup rolled oats
2 Tbsp flour
1 1/2 tsp vanilla extract
1/2 tsp almond extract
5 squares chocolate coating, chopped
Makes 72 Cookies
Preheat oven to 350°F. Spread almonds on a baking sheet. Bake until toasted and lightly browned, about 5 minutes. Cool completely.
Combine butter, brown sugar, corn syrup, milk and salt in a large bowl; mix well. Add oats, flour, and vanilla and almond extracts; mix well. Line 2 baking sheets with parchment paper.
Drop batter by teaspoonfuls, about 3 inches apart, onto prepared baking sheets. Bake cookies until golden brown, about 8 minutes. Place baking sheets on wire racks.
Cool cookies until slightly firm, about 1 minute; place on wire racks to cool completely. Microwave chocolate on LOW for about 3 minutes; stir. Drizzle over cookies.
Almond Lace Cookies tip: Save time and mess by melting the chocolate in a resealable plastic bag. When melted, snip off a corner of the bag for an instant pastry bag. Drizzle the chocolate on the cookies and just discard the bag when finished.