Lace Cookies

By msippigrl

Thin, holey, baked crisps that taste just like buttery toffee! The batter bubbles up during baking and that creates the lacy pattern as they cool.

Ingredients

• 2 tablespoons butter
• 2 tablespoons packed light brown sugar
• 1 tablespoon honey
• 2 tablespoons all-purpose flour
• Pinch of salt
• 1 teaspoon heavy cream or whole milk

Preparation

Step 1

Preheat oven to 375° F. Line baking sheets with parchment paper or aluminum foil, shiny side up.

In a small saucepan over medium heat, melt the butter, brown sugar, and honey, stirring just until smooth then remove from heat. Transfer to a small bowl, then whisk in the flour and salt until well combined. Whisk in the heavy cream.

Using a plastic 1/2-teaspoon measuring spoon, drop batter onto lined pans about 3" apart. (I could only drop 6 on a 15x10x1 jellyroll pan.)

Bake for 6-7 minutes, or until they bubble up and turn golden. (I could get only 1 pan in the oven at a time, so I had to bake two more times.)

Remove pan and oven and carefully slide the paper with the cookies on it out of the pan and onto the counter. Let cool for 2-3 minutes then carefully, lift cookies off the paper and transfer to a wire cooling rack.
Makes 15-20 cookies, depending on size.

We broke them up and ate on vanilla ice cream.