These delicate lace cookies are paper thin and light as air, melting in your mouth at first bite, possessing soft toffee-like flavors.
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Ingredients
⅔ c brown sugar
2 tb cubed butter
2 tb heavy cream
1 tb raw honey
Pinch of fine salt
1 ts extract {I used vanilla}
¼ c unbleached flour
½ c toasted nuts
½ c melted bittersweet chocolate
Optional: candied orange peel, white chocolate/caramel, etc
Instructions
In a heavy bottomed pot, melt the brown sugar, butter, cream, and honey together. It’s ready when it pulls away from the sides, thickens in texture and deepens in color. {238* to be exact but I’ve never bothered testing with a thermometer when it comes to these cookies}. Stir in the salt and vanilla.
Pull the pan off the heat and stir in the flour in 2 additions, taking care not to over mix then fold in the nuts.
Allow the mixture to set for 5-10 minutes before scooping onto baking sheets lined with parchment/silpat {so it doesn’t stick as the dough is very sticky} leaving 3-4″ space in between each cookie. Lightly press each cookie down with barely wet or greased hands to flatten.
Bake at 350 for 10-12 minutes.
Leave on the baking sheet about 5 minutes before transferring to a wire rack and drizzle with chocolate/caramel if desired.
Cool to harden then enjoy.
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ABOUT THE SQUISHY MONSTER
On this channel, you’ll find fun and instructional cooking videos that are short and to the point for cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I’m always here to help!