These delicious Italian inspired Lace Florentine cookies aren’t for the faint of heart. They are a more labor intenstive cookie than I am used to making, but the outcome is so worth it. The crisp oatmeal florentine cookie, with lucious dark chocolate sandwiched between, will become your favorite cookie indulgence.
Lisa @ onceamonthmeals.com, adapted from Hummingbird on High
- 0.5 teaspoons salt
- 1 cup dark brown sugar, packed
- 1 cup light corn syrup
- 1 cup all purpose flour
- 0.75 cup unsalted butter, melted and cooled
- 0.5 teaspoons vanilla extract
- 1 cup old fashioned oats
- 8 ounces dark chocolate, chopped into small pieces (or dark chocolate chips)
Preheat oven to 350F. Line a cookie sheet with parchment paper. Whisk together salt, brown sugar and corn syrup until smooth. Stir in flour, butter, vanilla, and oats. The batter will be hard to stir. Drop batter onto cookie sheet in scant teaspoon-sized balls. The cookies will spread, so only put 5 per sheet, leaving plenty of room between them. Bake for 8 minutes or until edges are brown. Let cookies cool on the pan. Repeat steps until all cookies are baked. Melt chocolate in double broiler over low heat while stirring constantly, or in the microwave according to package directions. When chocolate is melted, spread a small amount of chocolate on a cookie and sandwich with another cookie. Allow to cool completely and set.
Prepare as directed above. Allow cookies to cool completely. Place in freezer bag separated by waxed paper. Label and freeze. To serve, thaw and enjoy.
Servings: 24 cookies
**conversion chart image provided by Erik Spiekermann