These almond lace cookies hold a special place in my heart, and I’d love to share their story with you! It all started when my dear friend and I were reminiscing about Christmas. She shared a lovely memory of how her mom would always make a special trip to a bakery in Kearny to pick up her favorite cookies. Curiosity got the better of me, and I asked her what they were and where to find the bakery. Unfortunately, she told me that the bakery had long since closed its doors, leaving those sweet memories behind.
Determined to recreate a little piece of that nostalgia, I turned to Google and found a recipe for those elusive cookies. I followed the instructions, though I couldn’t help but feel a bit skeptical. They didn’t look much like cookies—just a rather messy spread on my baking sheet. But then came the moment of truth: the taste test. Oh my goodness, they were delicious! I had no memories to judge my work, but I was hopeful.I carefully packaged those cookies in a lovely box tied with a big bow and delivered them to Kim. The moment she opened the box, there was a rush of emotions—tears welled up in her eyes as she realized what I had done. Thankfully, the verdict was outstanding! She was so happy that she had to safeguard the cookies from her family with playful threats about what might happen if they dared to take any.
Now, thanks to those almond lace cookies, we’ve created a wonderful tradition that brings back sweet memories for her, and I’m so happy to be part of it by delivering these little treats that mean so much.
Ingredients
⅔ cup unsalted butter
1 cup light brown sugar
¼ cup light corn syrup
1 tablespoon whole milk
¼ teaspoon salt
1½ cups old-fashioned rolled oats
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup toasted, finely chopped almonds
Instructions
Preheat oven to 375 degrees, move oven rack to the top shelf of the oven. Line baking sheet with parchment paper.
In a medium saucepan bring the butter to a boil over medium heat. Reduce the heat to slow boil, stirring occasionally, for 3 to 4 minutes when the solids on the bottom of the pan turn light brown. Remove from heat.
Add the brown sugar, corn syrup, milk, and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.
Drop ½ teaspoon of the batter onto the baking sheets, spaced about 4 inches apart. Bake 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges.
Put the baking sheets on a cooling rack and let sit for about 5 minutes. Gently transfer the cookies to wire racks until cool.
Package up and deliver some tasty magic.
