GG's Lace Cookies
5
People talking
My grandmother had two cookies she was famous for...this is one of them. they are crunchy, rich, fancy and almost a bit like brittle candy. These are sandwich cookies and great for parties and having with tea.
- Ready In:
- 1hr
- Yields:
- Units:
5
People talking
ingredients
- 1⁄2 cup butter
- 1⁄4 cup shortening
- 2⁄3 cup light brown sugar
- 1⁄2 cup light corn syrup
- 1 cup sifted flour
- 1 cup finely chopped walnuts
- 1 cup semi-sweet chocolate chips
directions
- Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat. Remove from heat and blend in flour and nuts.
- Drop by teaspoonfuls on a greased, foiled line cookie sheet.
- Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from sheet.
- Place chocolate in new pan and melt over double boiler. When almost melted, remove from heat and stir until melted.
- Brush one cookie with chocolate and cover with another.
- Refrigerate til set.
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RECIPE MADE WITH LOVE BY
@Liza at Food.com
Contributor
@Liza at Food.com
Contributor
"My grandmother had two cookies she was famous for...this is one of them. they are crunchy, rich, fancy and almost a bit like brittle candy. These are sandwich cookies and great for parties and having with tea."
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Delicious & simple. Used the microwave instead of double boiler - high for 2 minutes, then stir and continue in 30 sec increments until bubbling. Made 36 sandwich cookies using exactly 1 tsp, no more!! Can't get enough of them...Reply
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Deeeeeelish!! This will hopefully become one of my special treats from now on! I used pecans instead of walnuts but followed everything else to the t. I used a foil lined pan and cooked 6 per sheet and only did one sheet at a time b/c when I did 2 they cooked a different times. It took six minutes each batch. It took a few to get the hang of what it needed to look like before they were done. If you try removing them before they are done cooking you get a sticky mess...which I happily ate. So while a batch was cooking a batch was cooling and that was the perfect amount of time to slide them off easily. Oh, I also rotated my pieces of foil. I didn't let them cool on the foil on the pan, I moved the piece of foil with the cookies onto the counter and let them sit there for 6 minutes then moved to parchment paper waiting to be dipped. And since mine didn't turn out in shapes that could be put together sandwich style I just did a half dip. Next time I will definitely take the advice of using a biscuit cutter! I think the biggest thing to remember is not removing them too early b/c that is when they are hard to work with! I also was told if you refrigerate the mixture you can scoop it out and roll it into balls with your hands...but I didn't have the patience. Thanks for this amazing recipe!2Reply
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I really liked these. The flavor reminded me a bit like almond rocca. My cookies didn't turn out very round so I didn't make sandwiches out of them, I just brushed each one with chocolate. Instead of using walnuts I used almonds. To the chocolate mixture I added a little vanilla and some milk to make it a little creamer. I will definitely make these again.Reply
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I really liked these. The flavor reminded me a bit like almond rocca. My cookies didn't turn out very round so I didn't make sandwiches out of them, I just brushed each one with chocolate. Instead of using walnuts I used almonds. To the chocolate mixture I added a little vanilla and some milk to make it a little creamer. I will definitely make these again.Reply
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Oh these are so good! they taste like the ones that are sold in the stores, buttery with a slightly chewy texture, I used all butter and I probably should have made as stated as they really spread out when baking, I will make again for sure, great cookie recipe Liza, thanks for sharing!Reply
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