Andy blogs about this recipe here.
Acorn Lace Cookies
Ingredients
- 2 T butter
- 1 T heavy cream
- 1/4 cup sugar
- zest from half an orange
- 1 1/2 tsp flour
- 2 T acorn flour
- pinch of salt
Directions
In a small pan, melt the butter over medium heat.
Add the cream, sugar, and orange zest. Stir to combine the ingredients, then increase the heat to medium-high, and let it bubble for 2 minutes.
Remove the pan from the heat and stir in the flours and salt.
Let the mixture stand until it is solid but not completely cool.
Make the dough into teaspoon-sized balls (more like lumps to me) and place them onto a small sheet of parchment paper (you should get about 16 lumps of dough give or take one or two).
Place 6 of the balls onto the parchment covered sheet pan, allowing plenty of room for them to spread as they bake. Do not try to cook more than 6 at one time. Bake the cookies for 8 minutes, rotating the pan halfway through cooking. Watch them very carefully over the last two minutes so they don’t burn. When fully cooked, the cookies will be a deep caramel color (if using acorn flour) and shiny.
Remove the cookies from the oven and let then sit on the sheet pan for at least 2 minutes before handling. Once you can slide a spatula under them without deforming their shape, they can be transferred to a cooling rack.
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