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Friday, March 22, 2013

Almond Orange Lace Cookies with Dark Chocolate filling

Have you ever stumbled onto a recipe and you just know as you are reading it (and salivating) that it's going to be a winner? This is exactly that kind of recipe. My mom is visiting tomorrow, so I wanted to make a cookie that I knew she might like. I'm sure she will love these! They are fairy simple to put together and they sure taste great.
 Original Recipe:

1/2 c brown sugar
2 Tbsp room  butter
1 tsp vanilla
2 Tbsp milk
1/4 c honey
1/3 c flour
1/2 c almonds, ground coarsely in the food processor
1/2 tsp cinnamon
1 heaping tsp orange zest
1/2 c dark chocolate (to melt for filling the cookies)

 The original recipe states that you should follow the order of the instructions carefully. I did so and they turned out great. So take her advice and follow these carefully.  Have 2 cookie trays handy to bake the cookies or if you only have access to one cookie sheet, then bake one tray and be absolutely sure your cookie sheet is cooled off completely before baking the rest of the cookies.
1. Preheat oven to 350°.

2. Spray your cookie sheets with Pam or you can line them with Parchment paper. I sprayed mine and they worked fine. 

3. Bring the brown sugar, butter, vanilla, milk and honey to a boil, over medium heat, stirring continuously. Once it reaches a rolling boil, cook for one minute and remove the pan from the heat and set aside. 

4. In  bowl, mix the flour, almonds, cinnamon and orange zest together. Slowly add this dry mixture to the wet mixture and making sure it is stirred together well. Let sit for about 10-12 minutes. 

5. Drop a rounded teaspoon of the cookie mixture onto your greased pan. Make sure you leave at least 3 inches between each cookie, as they will spread a lot. Bake at 350° for 8 minutes. They should be a golden brown color and bubbly. If you used parchment paper, remove the paper from the cookie sheets and let the cookies cool on the counter. If you used Pam, then just remove the cookies from the oven and leave them on the cookie sheet away from the hot stove to cool for about 3-5 minutes.

 6. While the cookies are cooling, in a double boiler or in the microwave, melt the dark chocolate. 

7.  After the cookies have cooled for 3-5 minutes. Remove one cookie and place it upside down on a flat surface. Spread a bit of melted chocolate onto it. Remove another cookie from the cookie sheet and place it on top  of the chocolate. So now you should have a sandwich type  thin cookie with both "pretty" sides facing out. Do this with all the cookies until they are all sandwiched together. Place the cookies into the refrigerator for about 20 minutes until the chocolate firms up.

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