There is a local restaurant not far from where I live that would routinely hand out almond lace cookies at the end of every meal when they delivered the check. Sort of like how Olive Garden gives out Andes mints with the check? Like that, only better. Fresh, homemade almond lace cookies to cap off your meal is such an excellent touch, and one that you don’t soon forget. As you may have guessed from the monstrous cookies that I typically make, I’m not usually one for delicate cookies. For these, however, exceptions are made. It’s hard to resist that gorgeous, see-through, brown butter-based cookie studded with almonds and oats.
I hadn’t thought about these cookies for a good many years, until one day last month when my Chief Culinary Consultant told me we had received a little package in the mail. His great aunt and her son had sifted through their favorite recipes, made copies, and sent them to us in the hopes that we might try them and enjoy them as much as they do. It was such an incredibly sweet gesture. First of all, nothing beats getting real mail, especially a special package; and secondly, there’s not much I love more than someone taking the time to share a recipe they love. A recipe for these almond lace cookies was in the package, and I wasted no time making them.
I hope you add them to your holiday baking list and enjoy them as much as we all have!
A fabulous recipe for classic lace cookies, full of almonds and oats.
⅔ cup unsalted butter
1 cup light brown sugar
¼ cup light corn syrup
1 tablespoon whole milk
¼ teaspoon salt
1½ cups old-fashioned rolled oats
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup toasted, finely chopped almonds
1. Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.
2. Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.
3. Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.
4. Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.
Note: While I always think "bigger is better" when it comes to cookies, resist using more batter than the recipe calls for, as the batter will spread significantly while baking. The batter may start to get stiff while you're scooping and baking the cookies, but that's okay.