Florentine Lace Cookies
- 1/4 C. brown sugar packed
- 1/4 C. butter or margarine
- 1/4 C. light corn syrup
- 1/2 C. flour
- 1/4 C. pecans very finely chopped or almonds
- 2 Tbs. coffee or almond-flavored liqueur
- Melted semisweet or white chocolate
- Butter Cream Frosting:
- 4 C. powdered sugar
- 1/4 C. butter softened
- 1/4 C. vegetable shortening solid
- 1/4 C. milk
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- Food color (optional)
Preheat oven to 350 degrees. Grease and flour baking sheets.
To make cookies, in a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Bring mixture to a boil, stirring constantly. Remove from heat. Stir in flour, nuts, and liqueur. Drop scant teaspoonfuls of batter 4 inches apart on baking sheets. Bake 6-8 minutes until golden. Cool 1-2 minutes on baking sheets until cookies can be removed, but are still warm and pliable. Remove one at a time with a spatula and curl around the handle of a wooden spoon; slide off when crisp. If cookies harden before they are curled, return to oven for several seconds to soften. Drizzle with melted chocolate of your choice or pipe butter cream into ends of cookies. Cover and store in a cool place.
To make butter cream frosting, beat powdered sugar, butter, shortening, milk, vanilla, and almond extract in a small mixer bowl at low speed until blended. At medium-high speed, beat until light and fluffy. If desired, beat in food color, a drop at a time. Leftover frosting can be kept covered in the refrigerator for several weeks.
Variation: Chocolate Butter Cream Frosting: Sift together powdered sugar and 1/3 C. unsweetened cocoa powder. Prepare as above.