Lacey Cookies

Lacey Cookies.jpg

This is my absolute favorite sweet treat. If you've never had a Lacey cookie before, especially home-made ones, mmmmmmmmmmmm, they are SO good. And I'm not bragging. Well, actually I am. They are so good. So you should make some for yourself. This recipe is my Grandmother's, and she made them for us when she came for Christmas. Oh my goodness. They didn't last very long before I ate almost all of them. So, here is my Grandma's recipe. They are so versatile and easy, and there's lots of ways you can serve them.

Lacey Cookies:

Makes approximately 4 dozen cookies or

2 dozen sandwich cookies

INGREDIENTS:

     1 cup quick-cooking oats, uncooked

     1 cup sugar

     2 tablespoons flour, plus 1 teaspoon (I’ve used unbleached, white and wheat)

     1/4 teaspoon salt

     1 egg, slightly beaten

     1/2 cup butter, melted (I’ve used salted and unsalted)

     2 teaspoons vanilla extract

Optional:

o     4 oz. dark or milk chocolate chips melted (SEE OPTIONS BELOW)

o     Chopped nuts of any kind

o     Any flavor ice cream

 

Directions (We will call these “naked”.)

1.      Put oats, sugar, flour, and salt in a bowl and, using a spoon, mix well.

2.      Stir in remaining ingredients.

3.      Drop by 1/2 teaspoonful 3 inches apart onto parchment lined cookie sheets. THEY SPREAD during baking!! Don’t get a hurry and put them closer together or they will run together. Larger spoonfuls can be difficult to remove from the parchment.

4.      Bake at 350 degrees F for 6 to 8 minutes or until edges are brown. Every oven is different so watch the first batch closely to see how long to bake.  The edges need to be browned, not burnt.

5.      Cool ~5 minutes on lined cookie sheet before transferring to a rack to cool completely. (Use a thin spatula to lift off the parchment or peel off the parchment by hand.)

6.      The cookies will stay crisp and flavorful for a few days at room temperature if wrapped in waxed paper or plastic wrap. For longer periods or to freeze place in a tin or sturdy plastic container.

It's OK if some of them appear burnt; they're not. They are just more caramelized and will be perfect with dark chocolate on top. 

OPTIONAL ADDITIONS:

Directions for Chocolate “Iced” Laceys: (This version is my FAVORITE!)

     Turn the cooled cookies bottom up (flat side up).

     Melt the chocolate in a bowl in a microwave or over a water bath. If chocolate is too thick to spread easily return to microwave for a few seconds.

     Spread a thin layer of melted chocolate over the cookies going almost to the edge.

     May sprinkle with chopped nuts at this point

     Return the cookies to racks until the chocolate is set or about 30 minutes

     Store per #6 above.

Directions for Chocolate Sandwich Laceys:

     Arrange the cookies in pairs of similar size.

     Turn half of the cookies bottom up.

     Melt the chocolate in a bowl in a microwave or over a water bath. If chocolate is too thick to spread easily return to microwave for a few seconds.

     Leaving ~1/2-inch border around the edge, spread a thin layer of chocolate over the cookies that are bottom up (see picture above).

     Gently place the remaining cookie, bottom down, onto the chocolate iced cookie.

     Return the cookies to racks until the filling firms, about 30 minutes.

     Store per #6 above.

Directions for Ice Cream Sandwich Laceys

     Arrange the cookies in pairs of similar size.

     Turn half of the cookies bottom up.

     Soften the ice cream in a bowl in a microwave or over a water bath. If ice cream is too thick to spread easily return to microwave for a few seconds.

     Leaving ~1/2-inch border around the edge, spread a thin layer of ice cream over the cookies that are bottom up (see picture above).

     Gently place the remaining cookie, bottom down, onto the ice cream “iced” cookie.

     Return the cookies to a parchment lined sheet and place in freezer until the filling firms, about 30 minutes.

     Store in tins or sturdy plastic containers in the freezer.  Remove several minutes before serving. 

When I made this recipe for myself, I had 51 cookies. So three extra. But you know what that means... I ATE THEM! ;) Every good baker HAS to taste her food! 

Xo, Rach

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