Queen's Lace Cookies Recipe
Ingredients
| 1/4 cup Squeeze Parkay Margarine | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Dark corn syrup | 2 Tablespoon | |
| Brandy | 1 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| 1/2 tsp. grated lemon rind | ||
| Ginger | 1/4 Teaspoon | |
| Brandied Whipped Cream | ||
Directions
Heat margarine, granulated sugar and corn syrup over low heat in heavy skillet or saucepan, stirring until sugar is dissolved.
Remove from heat; beat in brandy and combined flour, lemon rind and ginger.
Drop level tea-spoonfuls of batter, 3 inches apart, onto greased cookie sheet.
Bake at 350°F., 8-10 minutes or until deep golden brown.
Remove from oven; wait 10€”15 seconds for cookies to set.
Remove cookies one at a time; turn smooth-side up and wrap around handle of a wooden spoon spread with margarine.
Slip cookie off; repeat with remaining cookies, working quickly.
If cookies become too firm to roll, return to oven for 1-2 minutes to soften.
Remove from heat; beat in brandy and combined flour, lemon rind and ginger.
Drop level tea-spoonfuls of batter, 3 inches apart, onto greased cookie sheet.
Bake at 350°F., 8-10 minutes or until deep golden brown.
Remove from oven; wait 10€”15 seconds for cookies to set.
Remove cookies one at a time; turn smooth-side up and wrap around handle of a wooden spoon spread with margarine.
Slip cookie off; repeat with remaining cookies, working quickly.
If cookies become too firm to roll, return to oven for 1-2 minutes to soften.
Chef
