Lace cookies, drizzled with chocolate, look elegant on your cookie tray.
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1/2 cup light corn syrup
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup slivered almonds, finely chopped
1 cup semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 300°F.
Cook corn syrup in 2-quart saucepan over medium heat, 2-3 minutes, until syrup comes to a full boil. Reduce heat to low; add butter. Cook, stirring occasionally, 1-2 minutes, until butter is melted. Remove from heat; stir in flour, brown sugar and almonds.
Drop 6 individual teaspoons of dough 4 inches apart onto parchment paper-lined or greased cookie sheets. Bake 11-13 minutes or until cookies bubble and are golden brown. Let stand 1 minute.
Working quickly, immediately wrap 1 cookie around handle of wooden spoon. Hold in place a few seconds to set shape. Slide cookie off spoon handle. Place onto waxed paper. Quickly repeat with each cookie. Cool completely. Bake and shape remaining cookies, 6 at a time.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Drizzle cookies with melted chocolate. Place onto waxed paper; let stand until chocolate is set.
- Be sure to bake and work with only 6 cookies at a time so they are still warm when rolling around spoon handle.
- Instead of drizzling cookies with melted chocolate, dip edges of cookies into chocolate.