Lemony Oat ‘n’ Almond Lace Cookies

(From Inn Cuisine, recipe adapted from The Big Book of Diabetic Desserts)
Yield: approximately 2 dozen cookies
 

• 1 & 1/2 cups quick-cooking oats
• 1 stick (1/2 cup) butter, melted and cooled
• 3/4 cup granulated sugar
• 1 teaspoon all-purpose flour (no typo, really, only 1 teaspoon flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup sliced almonds
• zest of 1 large lemon

Preheat oven to 350 degrees F for baking. Line baking sheets with parchment paper and set aside.

Combine quick-cooking oats and butter blend in a large bowl; stir until thoroughly moistened. Add sugar, flour, baking powder and salt; mix well. Add egg, vanilla, almonds and lemon zest; stir mixture until thoroughly combined.

Drop by even spoonfuls (approximately 2 level teaspoonfuls per mound) onto prepared baking sheets, spacing 2″ apart (no more than 12 mounds per sheet). These cookies spread quite a bit during baking, so make sure your sizing and spacing is accurate. Bake 12-15 minutes or until edges of cookies are gently browned. Remove baking sheets from oven; allow cookies to cool for 1-2 minutes before removing to a wire rack. If rolling cookies into horns, approximately 2 minutes after removing cookies from oven and working quickly (one cookie at a time), carefully wrap cookie around the end of a wooden spoon or turkey baster to form a cone shape, tapered towards one end. Gently squeeze to set, and place horn on a plate to cool. Note – Cookies will cool too quickly to turn all 12 per sheet into horns. The most I’ve been able to shape in one batch is 4-6. If making horns, plan to wrap from multiple batches and sheets.

If interested in serving or filling Lemony Oat ‘n’ Almond Lace Cookies with cream, I highly suggest the following recipe for Easy Lemon Mousse—it makes a superb accompaniment.

 

Easy Lemon Mousse

(from Inn Cuisine, recipe adapted from Rachel Ray & Food Network.com)

• 1 package (3.4 ounces) instant lemon pudding mix
• 2 cups milk
• 1 half-pint container heavy whipping cream
• 1 rounded tablespoon granulated sugar

In a medium to large bowl, mix instant pudding mix and milk; stir thoroughly and set aside. In another medium-sized bowl, beat heavy whipping cream and sugar on medium to high speed (with an electric mixer) until stiff peaks form. Working in thirds, gently fold whipped cream into pudding mixture until thoroughly combined. If necessary, whip combined mixture again until thickened.

To pipe mousse into Lemony Oat ‘n’ Almond Lace Cookie horns, simply spoon Easy Lemon Mousse into a zippered bag, seal securely and snip the tip off one corner. Place snipped tip into cookie horn and gently pipe mousse into cookie until filled. Serve immediately, or cover and chill until serving. Serve remaining mousse plain, with fresh berries, or with cookies as a dip.

Recipe Source: http://inncuisine.com/decadent-desserts/versatility-plus-1-cookie-3-ways-recipe-lemony-oat-n-almond-lace-cookies/

Pecan Lace Sandwich Cookies with Orange Buttercream

The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

Makes about 18

 Ingredients

COOKIES

• 1/4cup(1/2 stick) unsalted butter, room temperature
• 1/3cupsugar
• 2tablespoonslight corn syrup
• 1/3cupall purpose flour
• 1cupcoarsely ground pecans (about 4 ounces)
• 1teaspoonvanilla extract

FILLING

• 1cuppowdered sugar
• 1/4cup(1/2 stick) unsalted butter, room temperature
• 1tablespoonorange juice
• 3/4teaspoon grated orange peel

Preparation

COOKIES

• Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

FILLING

• Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.

Recipe Source: http://www.bonappetit.com/recipes/2008/11/pecan_lace_sandwich_cookies_with_orange_buttercream

Magnolia Lace Trumpets with Chocolate Cream Cheese Filling

Recipe Courtesy Paula Deen
Yield: 30 pieces

Ingredients:

1/2 cup sugar
1 stick butter
1/3 cup dark corn syrup
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 tablespoon Irish cream liqueur, optional
Cream Cheese Filling, recipe follows

 Directions:

Preheat oven to 350 degrees F.

Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.

Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

 Chocolate Cream Cheese Filling:

1 (3-ounce) package cream cheese
3 tablespoons milk
2 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
Salt

 Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

 

Recipe Source: http://www.foodnetwork.com/recipes/paula-deen/magnolia-lace-trumpets-with-chocolate-cream-cheese-filling-recipe/index.html

Orange Cream-filled Honey Crisps

YIELD: Makes 20 cookies

Ingredients:

1/4 cup unsalted butter

1/4 cup local honey

1/2 cup powdered sugar

1/8 teaspoon salt

3 tablespoons flour

Preparation:

1. Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.

2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).

3. Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.

Make ahead: Up to 1 day; store airtight.

Assembly:

Prepare Honey Lace Crisp recipe through step 3, forming cookies into a small cylinder shape around the handle of a wooden spoon and holding until firm (a few seconds); slide off when cool.

Whisk together 2 cups heavy cream, 1/4 cup granulated sugar, and the finely shredded zest of 1 orange until firm peaks form.

Fill a large resealable plastic bag with cream, then snip a 1/4-in. hole in 1 corner. Pipe cream into cookie cylinder from each end.

Serve immediately. Makes 20.

Recipe Source: http://www.sunset.com/food-wine/holidays-occasions/easy-christmas-cookie-recipes-00400000059782/page21.html

Macadamia Snaps

INGREDIENTS:

1 cup packed brown sugar

1 stick plus 2 tablespoons unsalted butter

1/2 cup glucose syrup (or corn syrup)

2 tablespoons Captain Morgan's Spiced Rum

1 teaspoon vanilla bean extract

1/2 teaspoon salt

1 cup finely chopped macadamia nuts

1 cup cake flour

PROCEDURE:

-place sugar, butter, glucose (or corn) syrup, rum, vanilla bean extract and salt in a sauce pan over medium heat until the sugar and butter have completely melted.

-stir in the nuts and flour and refrigerate the batter for an hour.

-scoop the dough with a 1 1/2 teaspoon scoop (spray the scoop with non-stick spray to make it easier), spacing the cookies at least 2 inches apart (they spread) and bake at 350º for 10 minutes, turning the tray in the middle of the baking time, until the cookies brown.

-to make into cones, cool the cookies no more than a minute.  When they just come from the oven, they won't hold their shape.  When they cool too much, they'll crack when you bend them.  Using a metal cone mold bend the cookie over the mold, the cookies will be very hot but you can take it.  Work quickly making sure that you wrap the cookie so that the shiny and bumpy side faces OUT.   Allow to cool.

-Fill with lightened pastry cream or sweetened whipped cream and fruits.

Recipe Source: http://confectionsofamasterbaker.blogspot.com/2010/12/snap-out-of-it-macadamia-rum-snaps-for.html

Florentine Cookies

If you are a toffee addict like me, the classic Florentine cookie will be one of your new favorites. This flourless cookie is reminiscent of a toffee wafer and every bit as delicious!

7 tablespoons unsalted butter

Scant half cup sugar

1 1/2 tablespoons light corn syrup

1/8 cup heavy cream

Scant half cup almonds, chopped

Combine butter, sugar, glucose, and heavy cream in a sauce pan and bring to a boil. Add the almonds and cook for about 3 minutes.

Refrigerate the dough until firm.

Preheat oven to 375.

Using wet spoons divide the dough in to teaspoon sized balls and place four inches apart on a parchment paper lined baking sheet. Flatten each about to be about three inches wide.

Bake for roughly 8 minutes or until light brown.

If you prefer a perfectly round cookie, allow the cookies to set up for a minute or two, and then use a cookie cutter to trim the edges.

When the cookies have fully cooled brush the bottom with melted coating chocolate. Using a fork, you can carve the wavy pattern iconic to the Florentine cookie.

Allow the chocolate to set up and serve.

Recipe Source: http://www.cherryteacakes.com/2010/09/florentines.html