This month I waiting until the very last day to make my cookies... I am not sure what my problem is ~ either I need more hours in the day or I just need to get more organized. I am thinking that it is the organization part that I need to work on. But I did get my cookies made and they turned out even though they are quite large~ but cobwebs are large aren't they.
I picked this recipe because our theme for Fill the Cookie Jar this month is Halloween. I am not really a Halloween person but when I was looking for a cookie to make and saw these on Martha Stewart.com and then saw them made into cobwebs I knew that these were what I was going to make.
If you are like me and love cookies, then this group is for you. It was started by Cynthia from Feeding Big and is a group through facebook. So you can head over to the facebook group and ask to join or fill out this form. You can decide each month whether you want to join or not... That simple.
adapted slightly from John's Pecan- Lace Cookies
2/3 cup pack light brown sugar
1/2 cup butter
1/2 cup light corn syrup
1 tsp grated orange zest (I used 1 tsp orange peel powder)
1 cup almonds, finely chopped - I put mine through the food processor
2/3 cups flour
melted chocolate to drizzle over cookies to make cobwebs
In medium saucepan, heat brown sugar, butter, corn syrup over medium heat, stirring until sugar is dissolved.
Remove from heat and stir in orange zest, almonds and flour. Transfer to bowl and cover with plastic wrap and chill in refrigerator until dough is firm at least 2 hours. May stay in fridge for up to 2 weeks.
Preheat oven to 350 and drop from teaspoon onto baking sheets lined with parchment paper. Roll into balls and place about 2 inches apart..maybe even more as they spread.
Bake until golden brown about 9-10 minutes. Slide parchment paper with the cookies on it onto a wire rack. Cookies will harden as they cool.
Melt chocolate and place in ziplok bag. Snip corner and drizzle the chocolate over the cookies into a cobweb. I made 3 circles, with a small circle in the middle and then took a knife and dragged the chocolate from the middle to the outer edge of the cookie.
*the original recipe states to add salt to it. It doesn't say how much. I didn't add any as my almonds were sightly salted and I used unsalted butter.
* My cookies were about 3-4 inches and I only got 30. Some were even bigger.
* I did use my baking mat for the first batch. They weren't as crisp as the other ones where I use parchment paper and I had to cook them longer with the baking mat.
LINKS: weekend re-treat