Almond Lace Cookies By Juels Recipe

How to make it

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• 1. Preheat the oven to 375F. Grease 2 baking sheets, or spray them with non-stick cooking spray.
• 2. Boil the chopped almonds for 2 min. in just enough water to cover them. Drain and use a food processor to chop finely.
• 3. Melt the butter in a saucepan over low heat. Remove from the heat and stir in the heavy cream and extract first so you get a through mix, then the flour and sugar. Last add the chopped nuts.
• 4. Drop teaspoonfuls 2 1/2 inches apart on the prepared cookie sheets. I found the correct amount is a level measuring teaspoon (see pic). The mixture slides right out of the spoon. As you can see in the pics I first used a regular spoon and then added the last amount in the bowl to each amount. Big mistake. This mixture really melts down. Yep the first batch turned into one big cookie. At about 2 minutes they start the big spread.
• 5. Bake until golden rims form, about 5 min. I found the time to be from 3 1/2 to 4 or as soon as the edges started to brown. I think the longer they cook, the crisper they will get, so if you want them chewier, very light brown edges, they turn quick, you cannot take you eyes off these when cooking.
• 6. I let them cool about 2-3 minutes on the cookie tray and then using a metal spatula I placed them on a piece of paper towel to absorb the butter that is on the bottom of the cookies, see pics.
• 7. Meanwhile, melt the chocolate chips with 1 tbsp. shortening in a microwave, about 1 min (use a microwave-safe bowl). Stir to make a smooth chocolate sauce. -- I melted the chips once the cookies where cooked. Drizzle the chocolate sauce over the lace cookies. -- I couldn’t get the chocolate to drizzle so I loaded a spoon and just touched each cookie with the spoon to get the chocolate on the cookies, it worked for me.
• 8. It took a few hours for the chocolate to harden.
• 9. Thanks to Juels for this recipe. If you like this recipe please give her a compliment on her site. A nice lady.