Cinnamon Lace Cookies
- SERVINGS: MAKES 4 TO 6 DOZEN COOKIES
These delicate, chocolate-edged cookies are very fragile—some may break as they're removed from the cookie sheet.
- 1 stick (4 ounces) unsalted butter
- 2/3 cup sugar
- 1/3 cup light corn syrup
- 2 tablespoons heavy cream
- 2/3 cup all-purpose flour
- 1 1/4 teaspoons cinnamon
- 4 ounces semisweet chocolate, chopped
- In a medium saucepan, combine the butter with the sugar, corn syrup and cream and bring just to a boil, stirring often. Remove from the heat. Add the flour and cinnamon and beat until smooth. Transfer the batter to a bowl and refrigerate until chilled.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Scoop six 1/2-teaspoon-size mounds of batter onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for about 8 minutes, or until the cookies are lacy and golden. Let the cookies cool on the baking sheet just until firm, then transfer to a rack to cool. Wipe off the parchment and repeat with the remaining batter, chilling it between batches.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Roll the edges of the cookies in the melted chocolate and set the cookies on wax paper until the chocolate is hardened.
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