Lacey Cookie Look Alike

Long gone are the days that I would spend hours pouring over cookbooks in search of new recipes.  Now I turn to google to search out recipes.  My ipad is normally set up on the kitchen counter while I cook so that I can get instant answers to any pressing culinary questions.  (Trust me, I have a lot of questions.)


I have a friend who really likes the Lacey Cookies from Trader Joe's so when his birthday rolled around earlier this month, I turned to the internet in search of a Lacey Cookie Recipe.  (You can find a recipe for almost anything on the internet.)  I found a website called myjerusalemkitchen.com and she claimed to have recreated these delicate cookies in her own kitchen.  I didn't really have anything to lose so I jumped right in and started my own batch of Lacey Cookies.

Trader Joe's Lacey Cookies
1/2 c brown sugar
1/3 c all-purpose flour
1/2 c almonds; coarsely ground
2 Tbsp butter
1 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp milk
1/4 c honey
1 heaping tsp orange; zested
1/2 c dark chocolate (for dipping)

Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously.

 

Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, mix the flour, almonds, cinnamon and orange zest together and then add them slowly, making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it.

 

 

 Drop teaspoonfuls of batter onto parchment paper lined baking sheets. 

 

Bake 6-8 minutes in a 350 oven. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside.

Immediately remove the parchment paper from the tray and let them cool on the counter.

 
After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and will break.

Once the cookies are cool, melt dark chocolate. 








Myjerusalemkitchen recommended suggested drizzling the chocolate over the cookies but why would I drizzle when I could COAT the cookies in a layer of chocolaty goodness?  I spooned chocolate onto the flat sides of my lacey cookies.

I put the cookies in the refrigerator to set the chocolate quickly. 

Once the chocolate was set, I could move the cookies to a platter.

Some of the chocolate actually came through the top to make a deliciously, gooey and chocolatey praline cookie. 

I packaged my cookies up into clear plastic containers to deliver as a birthday gift.

My final evaluation of these Lacey Cookies: good but could use some improvements.  First of all, I think I will leave out the orange zest when I make them again.  That proved to be more of a distraction from the flavor than a bonus.   I also think that I would bake my cookies a little longer next time.  The cookies were a little soft (An issue that could be remedied by storing them in the freezer.) instead of crispy like their Trader Joe's counterparts.  By tweaking those two simple things, I think this recipe could produce superb cookies that would rival the Trader Joe's Lacey Cookies. 

Ciao!

Trader Joe's Lacey Cookies

1/2 c brown sugar
1/3 c all-purpose flour
1/2 c almonds; coarsely ground
2 Tbsp butter
1 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp milk
1/4 c honey
1 heaping tsp orange; zested
1/2 c dark chocolate (for dipping)


Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously.  Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, mix the flour, almonds, cinnamon and orange zest together and then add them slowly, making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it.  Drop teaspoonfuls of batter onto parchment paper lined baking sheets.  Bake 6-8 minutes in a 350 oven. If you want them more like toffee brittle leave them in on the longer end.  Immediately remove the parchment paper from the tray and let them cool on the counter.  After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and will break. Spoon melted chocolate onto the flat sides of my lacey cookies.  Refrigerate until set.