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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


German Chocolate Lace Cookies



"Cookies are made of butter and love."
~ Norwegian Proverb

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 Teacups & Lace
Teacups & Lace
Evans, Joy
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German Chocolate Lace Cookies
The Silver Palate Good Times Cookbook
Julee Rosso and Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing Company, Inc.

"The ingredients of one of our favorite cakes used to make
an equally tempting cookie."

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
2 tablespoons dark rum
1/4 cup heavy or whipping cream
4 ounces semisweet chocolate, chopped
1/4 cup unbleached all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup shredded coconut
1/2 cup chopped pecans

 1. Preheat oven to 350 degrees F. Grease and flour cookie sheets.
2. Cream the butter and sugar in a mixer bowl until light and fluffy, about
5 minutes. Beat in 1 tablespoon of the rum.
3. Heat the cream to boiling in a small saucepan. Reduce heat and stir in the remaining 1 tablespoon rum. Simmer for 2 to 3 minutes. Remove from
heat and stir n the chocolate until it melts and mixture is well blended.
Beat 1/3 cup of the chocolate mixture into the butter mixture.
4. Sift the flour, baking soda, and salt together. Stir into the butter mixture.  Fold in the oats, coconut, and pecans.
5. Drop rounded teaspoons of the batter 2 inches apart onto the prepared cookie sheets. Bake for 8 minutes. Remove from the oven and let cool on
the cookie sheets for 5 minutes to harden. Remove cookies to wire racks
to cool.
6. Drizzle the remaining chocolate mixture over the cookies in a lacy pattern.  Makes 25 large cookies.

Featured Archive Recipes:
Irish Lace Cookies 
German Chocolate Cake
German Chocolate Pound Cake


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