Chocolate Disks And Lace Recipes

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CHOCOLATE LACE COOKIES



Chocolate Lace Cookies image

My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7

1/2 cup packed brown sugar
1/3 cup butter, cubed
1 tablespoon 2% milk
1/2 cup ground pecans
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1-2/3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE DISKS AND LACE



Chocolate Disks and Lace image

Categories     Chocolate     Dessert     Christmas     Double Boiler     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for 1 cake

Number Of Ingredients 1

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove pan from heat. Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles. Spread with spatula to fill circles completely. Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip. Pipe chocolate around traced border of third circle. Pipe chocolate inside circle in thick lacy design, making certain design touches border. Fill in three areas of design with chocolate, if desired. Pipe more chocolate atop pattern to form double thick lace. Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly). (Can be prepared 3 days ahead. Cover tightly.)
  • Remove 1 chocolate disk from freezer and invert onto piece of waxed paper. Gently peel top paper off chocolate. Return disk to freezer. Repeat with second disk and chocolate lace. Freeze disks and lace until ready to use.

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