What’s Cooking in Gail’s Kitchen? Something to Savor: Lovely Lace Cookies! For the keen observer, you may notice this is the same recipe I used for Edible Chocolate Chip Cookie Dough*. There is a simple explanation. For those who are unable eat an entire batch of raw cookie dough, there is an alternative. Simply split the portion and bake a batch of Lovely Lace Cookies. But be forewarned. Once you drizzle them with chocolate, you may eat them faster than ever. I did. No shame!
LOVELY LACE COOKIES
1/2 cup unsalted butter, softened
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 cup flour
2 tablespoons light cream
1 cup semi-sweet mini chocolate chips
Chocolate Syrup for drizzling
Preheat oven to 375°. In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Drop by level teaspoons onto nonstick baking sheets. Bake until golden brown, 6-8 minutes. Watch carefully. Do not burn. Cool on baking sheet until firm, about 10 minutes. Transfer to wire rack to cool completely. Drizzle with chocolate syrup before serving.
*Edible Chocolate Chip Cookie Dough can be referenced under Letter E at https://snapshotsincursive.com/2017/03/23