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Teacups & Lace
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Chocolate Lace Cookies
The Silver Palate Good Times Cookbook
Julee Rosso and Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Company, Inc.
"The ingredients of one of our favorite cakes used to make
an equally tempting cookie."
cup (1 stick) unsalted butter, room temperature
cup packed brown sugar
tablespoons dark rum
cup heavy or whipping cream
ounces semisweet chocolate, chopped
cup unbleached all-purpose flour
teaspoon baking soda
cup quick-cooking oats
cup shredded coconut
cup chopped pecans
1. Preheat oven to 350
degrees F. Grease
and flour cookie sheets.
the butter and sugar in a mixer bowl until light and fluffy, about
5 minutes. Beat in 1 tablespoon of the rum.
the cream to boiling in a small saucepan. Reduce heat and stir in the remaining 1 tablespoon rum. Simmer for 2 to 3 minutes.
heat and stir n the chocolate until it melts and mixture is
Beat 1/3 cup of the
chocolate mixture into the butter mixture.
the flour, baking soda, and salt together. Stir into the butter mixture. Fold
in the oats, coconut, and pecans.
rounded teaspoons of the batter 2 inches apart onto the prepared cookie
sheets. Bake for 8 minutes. Remove from the oven and let cool on
the cookie sheets for 5 minutes to
harden. Remove cookies to wire
the remaining chocolate mixture over the cookies in a lacy pattern.
Makes 25 large cookies.
Irish Lace Cookies
German Chocolate Cake
German Chocolate Pound
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