Amaretto Lace Cookies

BM # 32 Week 1
Theme : Baking
Cooking with alphabets "A"


This month we have a month long marathon.We, a group of bloggers have got hooked on to Blogging Marathon, which has been running for a while now.This is the brain child of Srivalli. We have 3 days marathon every week , but recently we have started with monthly marathons with themes. As soon as we finished with the April month long  Marathon, every one wanted to do another month .Well this time we decided to cook with Alphabets.Some of us have decided to work with themes, while others are working just with simple alphabets.So for the first week we have the alphabets A,B,C,D,E,F.My theme for this week is Baking.These posts shall be posted from Monday through Saturday..Sundays is off!!



Now coming to the first post ....Amaretto Lace Cookies. The name itself kind of attracted me and the minute I saw the cookie pics I was carried away.I knew I had to bake these.Amaretto is a sweet Italian almond flavored liqueur. Since I could not use amaretto, I used almond extract.  When I finished I realized that I had one jumbo  cookie.These cookies spread, but I guess the batter that I used was a little runny.The jumbo cookie was broken into pieces and everyone enjoyed it.It tasted more like one of our Indian chikkis.I did not take any pics as I was not happy with the look of these and decided to do a second batch , may be after a few days.These cookies are made in the second batch.They turned out delicious I wanted to serve these with ice cream but I knew they would not last till I would get some. I quickly clicked them and then all were free to enjoy the crisp crunchy cookies.



2/3 cup unsalted butter
1 cup brown sugar
¼ cup karo or corn syrup
1 tb sp milk
1 ½ cup rolled oats
2 tbsp all purpose flour
1 tsp almond extract
½ cup chopped almonds
Preheat oven at 375 deg.
Line baking tray with parchment paper or silicone sheet.
Boil butter  over medium heat, stirring occasionally for 3-4 minutes.
Add brown sugar, corn syrup, milk and pinch salt .
Remove from heat.
Stir well to blend all.
Stir in oats, flour, extract and almonds.
Drop teaspoons of batter on the silicone mat, spaced about 3’’apart.
Bake for 6-8 minutes, or until the cookies are golden.
Let cool.
Using a spatula remove from the sheet.



Note :
These cookies are very delicate .Observe constantly.Make sure to remove them in time.
Make sure the batter is not runny. It should be thick.
After the cookies are baked they spread , but do not remove them from the sheet while they are still hot.
You could make these into cup shape or roll them over a cannelloni  mould , for that wait for a few minutes , let the cookie cool a bit and then quickly mould it.





This post also goes for Weekend Cooking where Valli and Champa join me every Monday.
The logo for this BM has been designed by Preeti

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