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DAINTY LACE COOKIES Recipe

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This recipe for DAINTY LACE COOKIES, by , is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup quick cooking oats
1/4 cup finely chopped blanched almonds
4 tbsp butter
1/2 cup light corn syrup
1/3 cup sugar
1 tsp vanilla
1/2 cup all-purpose flour
1/4 tsp salt

Buttercream frosting
4 tbsp butter, room temperature
3 cups powdered sugar
3 to 4 tbsp milk

Directions:
Directions:
Place oats and almonds in separate pie pans. Bake at 350 until roasted, 5 to 8 minutes for the almonds and about 10 minutes for the oats, cool. Melt butter in small saucepan; remove from heat and stir in corn syrup, sugar, and vanilla. Stir in combined oats, almonds, flour, and salt. Drop butter by rounded half-teaspoons, 3 inches apart onto greased cookie sheets (4 to 6 cookies per pan). Bake at 350 until golden and bubbly, 7 to 8 minutes. Remove cookies from oven; quickly shape edges so cookies are round using a metal spatula (if cookies become too cool to shape, return to warm oven for about 1 minute to soften). As cookies become firm enough, remove to cooling rack or shape. For sandwiches, spread bottom of half the cookies with Buttercream Frosting using about 2 tsp for each; top with remaining cookies. For lace cones or flutes, make cookies as above, using 1 slightly rounded tsp batter for each cookie. As soon as cookies are firm enough, remove from cookie sheet and shape into coves or roll around the handle of a wooden spoon to make flutes. Fill cones with sweetened whipped cream. Dip bottoms of flutes in melted chocolate.

Buttercream Frosting
Beat butter and powdered sugar with enough milk to make spreading consistency.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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