Honey-Almond Lace Cookies

1. 1

   Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes.

2. 2

   Stir in the almonds, salt, and vanilla and cook 1 minute more.

3. 3

   Remove the pan from the heat and stir in the flour until smooth.

4. 4

   Let cool slightly.

5. 5

   Refrigerate until the batter sets up, at least 1 hour.

6. 6

   Heat oven to 350 degrees F and arrange racks in upper and lower third.

7. 7

   Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each.

8. 8

   Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes.

9. 9

   Remove from oven and let cool on baking sheet.

10. 10

    Repeat until all of the batter is used.

11. 11

    When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth.

12. 12

    Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry.

13. 13

    Refrigerate for 10 to 15 minutes to set up.

* Per serving · 4 servings · Values may vary.

No additional tips available.