These are always a hit, they're delicate and fairly easy to make, they bake up quickly and if you work fast enough you can mold them into curls, cones or by placing over a small fingertip bowl you can make little cookie bowls. These cookies can be left plain or sandwiched together with chocolate.
Florentine Lace cookies
Dough 2/3 cup butter
2 cups quick oats, uncooked
1 cup sugar
2/3 cup flour
1/4 cup corn syrup
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
2 cups chocolate chips
1/2 cup heavy cream
1 tablespoon vanilla
Preheat oven to 375 degrees.
Melt butter in medium saucepan.
Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
Cover cookie sheets with foil.
Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
Bake for approximately 7 minutes or until edges are golden brown.
Let each sheet of cookies cool completely, approximately 15 minutes.
Peel foil away from cookies.
For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.