These are extremely thin, glazed like and so delicous
Please let me know. Bashas store make them thanks
HJ
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Florentine Cookies
3/4 C. honey
3/4 C. sugar
2 T. unsalted butter
1 C. almonds, finely chopped
1 C. toasted hazelnuts, chopped
1 C. dried sour cherries, chopped
1/2 C. dried apricots, chopped
1 C. candied orange peel, chopped
1/2 C. all-purpose flour
Pinch of ground cloves
1/4 t. freshly grated nutmeg
Pinch of white pepper
Vegetable shortening, melted and cooled
1 pound best-quality bittersweet chocolate, such as Callebaut or Valrhona, chopped
Heat oven to 325° F. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238° F. (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices.
Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat (French nonstick baking mat) or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack.
Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.
Makes about three dozen
Is this what you were looking for?
1/4 pound butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Pinch salt
1 cup quick cooking oats
1 cup pecan pieces
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth.
In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky.
Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden.
Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks