I had so many nice comments on my last post for KNORR SPINACH DIP about how much readers enjoy seeing recipes from the last century…yikes, it’s hard to believe I was born over a half century ago. There wasn’t the obsession with dieting back then and nobody felt much guilt at all when helping him or herself to a generous plate of Christmas cookies. It was the variety to choose from that made the cookies seem so special and indulgent, and I like my cookie plates to look just like they did way back then.
This recipe for ALMOND LACE WAFERS is one of my family’s favorites. I love having this wonderful recipe written in my mother’s handwriting, and the few smudges and stains make it even more special. I would place it in the mid ’60’s, if not before. Don’t you love the reference to the hand grinder?…no food processors back then.
This is the easiest cookie recipe you will ever find. Just put the few ingredients into a saucepan, heat on low until the butter melts. then drop by the teaspoon full onto a greased and floured cookie sheet. Parchment paper and a silpat work very well…better than the grease and flour.
The lace wafers are easy to make…the trick can be rolling them around a wooden spoon handle. If you have never tried making a recipe like this I suggest you make 2 cookies on the first try to get the feel of rolling them. If the cookies get too brittle just put the pan back into the oven for a few seconds and they will soften up.
They don’t always turn out the same size as you can see. It doesn’t matter. Take the cookies out of the oven when the centers have turned a nice golden brown. Let them cool for about 20 second and then gently slide a spatula underneath and turn them face side down onto a paper towel. Carefully and loosely roll them around a wooden spoon and place edge side down on a wire rack to cool.
Don’t worry about any bits of cookie that fall off as you handle them. This isn’t a perfect science here. If the wafer breaks as you roll it consider it a gift to the cook and eat it. My mother dipped an end in chocolate so of course I have to do that too. Skip that step if you prefer.
For variety I sometimes leave the cookies flat and spread a very thin layer of chocolate on the bottom of one of the cookies and add a second one on top to make a cookie sandwich. I have also rolled them in a cone shape and just before serving add a little dab of whipped cream or chocolate mousse.
We here at Wives with Knives wish you and your family a very Happy Thanksgiving. Thank you so much for taking the time to stop by for a visit. I appreciate your friendship more than I can say and always look forward to your comments. Have a delicious holiday and come back soon.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- ¾ cup grated unblanched almonds (I used ¾ cup almond flour)
- ½ cup unsalted butter
- ½ cup sugar
- 1 tablespoon flour
- 1 tablespoon heavy cream
- 1 tablespoon milk
- Preheat oven to 375 degrees.
- Grease and flour 2 cookie sheets. Chop almonds in blender until mealy (don't grind in a food grinder). I used ¾ cup almond flour. Mix nuts and reamining ingredients in a saucepan. Cook over low heat, stirring constantly, until butter melts.
- Drop teaspoonfuls of batter on cookie sheet - 5 or 6 at a time, about 4 inches apart. Bake 8-10 minutes, until cookies turn a light caramel color, with the centers still bubbling. Let cool 1 minute, then carefully lift off with a spatula and place, top side down, on a paper towel. Immediately roll over the handle of a wooden spoon. Place, edge under, on a wire rack to cool. Work quickly, and if cookies get too crisp to roll put them back into the oven for a few seconds.