This recipe is from the December 2002 issue of Gourmet Magazine.
These cut and bake lace cookies are much easier to make than florentines. The dough logs can be chilled up to 5 days or frozen, wrapped in foil as well as plastic wrap, 1 month. If frozen, thaw dough just until it can be sliced. These cookies keep, layered between sheets of wax papaer or parchment in an airtight container at room temperature for 1 week. (Cookies should not overlap when storing this way.) -- posted by Chef Regina V. Smith
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These cut and bake lace cookies are much easier to make than florentines. The dough logs can be chilled up to 5 days or frozen, wrapped in foil as well as plastic wrap, 1 month. If frozen, thaw dough just until it can be sliced. These cookies keep, layered between sheets of wax papaer or parchment in an airtight container at room temperature for 1 week. (Cookies should not overlap when storing this way.) -- posted by Chef Regina V. Smith
Discuss Add this link to... Bury
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