Hi Nancy. I have continued to look through some of my
cookbooks this morning and I came across this recipe in the
Foreign Desserts Section of one of my cookbooks for Lace
Cookies (Norway) that is different from any recipe with the
name of Lace Cookie that I have previously seen. Thought I
would share it with the Newsletter.
Sara in Fl
Lace Cookies (Norway)
1/2 cup butter
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup light corn syrup
3/4 cup flour
1/2 cup ground nuts
1/4 cup rolled oats
1 tsp vanilla
1/8 tsp crushed cardamom (optional)
Mix butter, sugars and syrup; bring to a simmer. Remove from
heat. Add flour and remaining ingredients; mix well. Drop by
teaspoonfuls about 4 inches apart on well-greased cookie
sheet. Bake for about 10 minutes in 325º oven. Cool for
about 1 minute; remove from cookie sheet with pancake turner
carefully. Place cookie sheet back in the oven and reheat if
last cookies cannot be removed from cookie sheet. Shape
cookies on small rolling pin while warm. Slip off when
cooled. May be shaped over inverted muffin tin and used to
hold pudding or ice cream. Store cookies in an airtight
container.
Source: Mrs. Hannah Hoff Brown, Area Supvr. Home and Family
Life Education, Texas Education Agency, Waco, Texas
http://www.nancyskitchen.com
