Almond-Clementine Lace Cookies

In under an hour, you can turn out bakery-quality cookies. Use clementine or orange juice to give the thin shells fresh flavor.

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  • Makes: 20 servings
  • Serving Size: 1 cookie
  • Makes: about 20 cookies
  • Prep: 30 mins
  • Bake: 7 mins 350°F per batch

Almond-Clementine Lace Cookies

Directions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
  2. In a small bowl combine granulated sugar, melted butter, corn syrup, 1 teaspoon clementine peel, and clementine juice. Stir in almonds and flour. Drop batter by rounded measuring teaspoons 3 inches apart onto the prepared cookie sheet. Bake only 3 or 4 cookies at a time. Bake for 7 to 8 minutes or until cookies are bubbly and deep golden brown.
  3. Cool on cookie sheet for 1 to 2 minutes or just until set. Using a metal spatula, quickly remove cookies, one at a time, and drape over a greased wooden spoon handle. When the cookie is firm, slide the cookie off the spoon handle and place it on a wire rack to cool. (If cookies harden before you shape them, reheat them in the 350 degrees F oven about 1 minute or until softened.)
  4. Before serving, in a medium mixing bowl beat whipping cream, sour cream, powdered sugar, and 1 teaspoon clementine peel with an electric mixer on medium to high speed until soft peaks form (tips curl). Spoon mixture into a decorating bag fitted with a large star tip. Pipe mixture into cookies. If desired, sprinkle with additional clementine peel. Serve immediately.

From the Test Kitchen

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed.

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Nutrition Facts (Almond-Clementine Lace Cookies )

  • Per serving:
  • 134 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 25 mg chol. ,
  • 25 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 1 g pro.
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