Tuesday, December 01, 2009
On the first day of Christmas my true love sent to me ... Almond Lace Cookies!
My youngest sister absolutely loves lace cookies so these were specifically made for her. I always thought they'd be much more difficult to make than they actually were because they're so thin and delicate, just like the lace your grandmother may have kept in her hope chest. As you can see you can practically see through them. When made correctly they should be brittle and sweet, not oily and chewy (which is easy to do, believe me.) They also take awhile to make so prepare to spend some time in the kitchen, and please don't try to put more than four on a pan at a time; the batter really spreads!
You can also see in the background my Moravian Star (or Herrnhuter Stern in German.) Sunday, Nov. 29, was the first Sunday of Advent, which meant it was time to light our star. I live in the land of the Moravian, and although most homes put up a star at Christmas you can always tell the true Moravians from the other holiday-goers because Moravians know not to light their star until the season of Advent arrives. It is the official holiday decoration of the city, and the largest one in the world (31 feet tall) sits atop Baptist hospital here in town.
Almond lace cookies are in the kitchen and Moravian stars are lit in every window around town. I'd say it's time to turn on the Christmas music and get out the holiday cookie jars!
Almond Lace Cookies
Adapted from epicurious
1/2 cup light brown sugar, packed
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped
1. Preheat oven to 350 degrees and grease two cookie sheets.
2. In medium-sized pot over medium heat, cook brown sugar, butter and corn syrup, stirring occasionally, until smooth. Remove pot from stove and stir in flour and almonds.
3. Drop batter onto cookie sheets using a teaspoon; put no more than four cookies on each baking sheet because they will spread five to six inches. Bake six to eight minutes. Remove from oven and cool about two minutes before using a spatula to carefully moving them to a metal rack to cool completely.
* Cookies will stay fresh up to five days if kept in an airtight container.
* If batter becomes too stiff to spoon easily, reheat it over low heat for about 30 seconds.
* If cookies become too brittle to remove from baking sheet, return sheet to oven for about a minute to soften.
* Cookies are very pliable after cooling on pan for two minutes and can be shaped around cylinders or bowls for an even prettier presentation, but you will have to work quickly.
* Want your own Moravian Star? Visit With A Grateful Prayer and A Thankful Heart for a chance to win some for your Christmas tree! Aren't they beautiful?*