I guess this falls into the category of better late than never. After having a slightly stressful holiday season...can you say 6 kids, 1 live-in in-law, a few holiday parties, decorating, shopping, working...Oh, I'm exhausted thinking about it.
I wanted to re-vamp my website and all concentration went in one direction and it wasn't towards completing my cookie list. I feel better having accomplished one MAJOR thing that has been weighing me down for a while, it now opens opportunity for growth...and blogging. The next two posts are coming out back to back and the 12th Cookie of Christmas will give you the final list of all 12 cookies for 2011.
These florentines were from the cookie swap and were a second set of cookies from my girlfriend, Jen Vondenbrink. She made the amazing shortbread cookies from Day 2 - Jen's Shortbread Cookies. Jen is the owner of Life Simplified and she is an incredible baker (and cook). She told me, "This recipe is a home version of a favorite recipe from a bakery I ran back in the late 80's. Customers couldn't help but drool when these came out of the oven. They can be served as is or half dipped in chocolate. Even better they can be formed around a cone or dowel and then either dipped in chocolate or filled. Yummm!"
The florentine cookies were delicate, nutty and sweet. They had a lightness that melted in your mouth. My mother-in-law, Althea, dubbed them as her favorites from the party. She was intrigued with their appearance as well as their taste, sweet but not filling. A perfect dessert cookie that complements any hot beverage.If you are looking to WOW your friends and family at the next gathering, try these cookies. You'll come home with an empty plate.
4 tablespoons of butter
1/4 cup of packed brown sugar
1/4 cup of light corn syrup
1/3 cup of flour
1/2 cup of chopped nuts
1 teaspoon of vanilla
Preheat oven to 350.
1. Melt butter, brown sugar and corn syrup. Boil about 3 minutes mixing constantly.
2. Take off the heat. Add flour, nuts and vanilla.
3. Drop by small spoonfuls onto a parchment lined baking sheet leaving plenty of room between cookies (6-8 per tray).
4. Bake until bubbly and brown about 5-7 minutes.
5. Let sit until firm enough to take off the sheet.
Cool on rack.