British, French, Irish or Swedish? The more I dig to find the origin of this lovely little cookie, the more variations I discover. Some are made with oats, others with almonds, and they are sometimes confused with Florentine Lace Cookies. Chocolate can be drizzled on top or smeared in the middle to make a sandwich cookie. Before I started making these cookies I thought they were a traditional English Christmas treat. So no matter what your argument, we can all agree these are a versatile, delicious, delicate, buttery treat that should be served whenever you want to mix them up! Given their hodge-podge heritage, they should be named the official Olympic cookie!
I had never made these before so it took a few minutes to get the hang of baking this unusual dough.
This recipe is very easy, simple and quick. The only time they seem at risk is when they’re over-baked. A burnt flavor can overpower the cookie and make it inedible.
I actually used three different cookie sheets to find the one that cooked the best. Each baking sheet required a completely different cooking time. Be sure to watch your first batch of cookies closely. When the edges are brown and bubbly but the center is still a little pale, remove the sheet from the oven and allow them to rest for at least 5 minutes before transferring to a wire rack to cool.
I may not know who made the first lace cookies, but I can tell why they are named lace cookies. They’re very delicate and full of holes!
I didn’t try forming these into shapes but will give that a try next time. While the cookies are still warm, wrap each around a wooden spoon handle to form a tube. Served with a creamy dessert such as ice cream, they make an elegant garnish.
(adapted from a recipe by David Prince on realsimple.com)
Recipe type: Cookies, Dessert
- 2 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup light corn syrup
- Pinch of sea salt
- ¼ cup unbleached all-purpose flour
- ½ cup chopped blanched almonds
- Preheat oven to 375 degrees.
- In a heavy bottom medium saucepan add the butter, granulated sugar, brown sugar, corn syrup and salt. Heat on medium low until the butter is melted and the mixture is smooth, stirring occasionally. Remove from the heat and stir in the flour and almonds. The dough will be sticky.
- Scoop level teaspoons and drop on a parchment lined baking sheet. Make sure the cookie dough is about 5 inches apart, they spread a lot. I recommend starting with 2 or 3 cookies to see how much they spread and how long it takes to bake them.
- Bake for 5-8 minutes or until they are browned around the edges and just starting to brown in the middle of the cookie. Cool on the baking sheet for 5 minutes or until set. Move the cookies to a wire rack and cool completely.
I was looking for a typical English cookie/dessert in honor of the Olympics. You know I might as well since we’re totally addicted to the event. There’s something about watching people reach their goals and obtain their dreams that inspires me! I may only add a half mile on the treadmill but I can dream too 🙂
My mom had a notebook she used as a journal of sorts. She didn’t have a lot in it but did have inspirational sayings and quotes taped here and there. There was one such clipping I saved and read from time to time. I thought you might like it too.
Thought for the Week (for all the amazing athletes competing to achieve their dreams!)
CAST OF CHARACTERS
“I won’t” is a tramp.
“I can’t” is a quitter.
“I don’t know” is lazy.
“I wish I could” is a wisher.
“I might” is waking up.
“I will try” is on his feet.
“I can” is on his way.
“I will” is at work.
“I did” is now the boss.
Have a wonderful Monday – thanks so much for stopping by!