As most of us slip into our "turkey pants" by the end of dinner, I always appreciate a light little dessert to finish off Christmas right. A perfect combination for me is some fresh fruit (mandatory clementines) and some lovely Christmas baking. I thought I'd share a cookie I made this year that served this purpose perfectly. It was light and a bit crispy with a nice hint of sweetness. It was delicious served alongside some fruit, and could have also been nice drizzled with some dark chocolate.
Almond Oat Lace Cookies
From Shabbott's Habits
|They spread out quite a bit while baking and end up looking like little bits of sweet lace|
|Warning: they didn't stick together so well when I put them on the baking sheet, but once baked and cooled they were perfect!|
1/2 C. almonds, chopped
2 Tbsp. Old-fashioned oats
6 Tbsp. Unsalted butter
6 Tbsp. Sugar
2 Tbsp. Brown sugar
1 1/2 Tsp. Honey
1 Tbsp. Flour
1/4 Tsp. Salt
1. Pulse the almonds and oats in a food processor into a course meal.
2. Melt butter in a medium saucepan. Add the regular sugar, brown sugar and honey, whisking until the sugar is dissolved. Cook for 1-2 minutes.
3. Remove the sugar mixture from the stove and add to it the nut/oat mixture, flour, and salt.
4. Spoon 1 Tsp-sized portions of the mixture onto a cookie sheet that has been lined with parchment. Flatten each cookie with your hand.
5. Bake at 350ºF for 6 minutes. Rotate the the sheets and bake an additional 4-6 minutes. *Keep an eye on these. Ass soon as they turn golden brown, take them out of the oven. One minute can make the difference between a perfect cookie and a burnt one.