Chocolate-Edged Lace Cookies the Editors of Publications International, Ltd.
Chocolate Edged Lace Cookies
Makes about 2 dozen cookies
|2/3||cup ground almonds|
|4||ounces dark sweet or bittersweet chocolate candy bar, broken into pieces|
- Preheat oven to 325°F. Grease cookie sheets very lightly. Combine almonds, butter, sugar, milk and flour in large skillet. Cook and stir over low heat until well blended. Keep mixture warm over very low heat while forming and baking cookies.
- Drop tablespoonfuls of batter 2 inches apart onto prepared cookie sheets. Bake 6 minutes or until cookies are golden brown. Let cookies stand on cookie sheets 30 seconds to 1 minute before loosening with thin spatula. (If cookies become too brittle to remove, warm them briefly in oven.) Remove cookies to wire rack;* cool.
- Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Tilt saucepan to pool chocolate at one end; dip edge of each cookie in chocolate, turning cookie slowly so entire edge is tinged with chocolate. Let cookies stand on waxed paper until chocolate is set.
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