Strawberry Cream Lace Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- For Lace Cookies
- 1 cup sifted flour
- 1 cup Almond flour
- ½ cup light corn syrup
- ½ cup packed brown sugar
- ½ cup butter (softened)
- 1 tsp Vanilla
- For Strawberries and Cream
- 48 ozs fresh Strawberries
- 2 cups heavy whipping cream
- 1 packet whipped cream stabilizer (Whip It® recommended)
- 2 Tbsps sugar
- 1 tsp Vanilla
- fresh mint
- caster sugar (for sprinkling)
Product recommendation
Keep chilled prior to serving. You will have cookies left over.
Preparation steps
1.
For Lace Cookies:
2.
Preheat heat to 350º F. Line a cookie sheet with aluminum foil, silicone baking mats or parchment paper.
3.
Mix flour and ground nuts together. In a heavy saucepan set over medium heat, combine corn syrup, brown sugar and butter. Stirring constantly, bring mixture to a boil. Remove from heat.
4.
Gradually add flour mixture, followed by vanilla to the syrup mixture, mix well. Drop by teaspoonfuls, 3 to 4-inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes. Cool on wire rack until cookies peel off easily.
5.
For Strawberries and Cream:
6.
Wash and dry strawberries. Cut half of the strawberries in half.
7.
In a chilled glass bowl, whip cream with cream stabilizer until stiff. Stir in sugar and vanilla.
8.
Place the whipped cream in an icing bag with a large star tip attachment. Arrange the halved strawberries on top of a cookie. Squeeze whipped cream between each strawberry and top with a cookie, whipped cream and whole strawberries. Garnish with mint leaves and sprinkling with caster sugar. Serve.
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