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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.
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