This is a lovely thread...sort of far away from the world..closer to life:)
When I was married, I didn't want a ton of white layers with a bride and groom sitting atop- so I did a little research and discovered that fruitcake had been long been a traditional wedding cake. Aha! This would be fun, and drive some of my relatives wild- a twofer! My grandmother and I always made plum pudding at Christmastime when I was little, so we looked over recipes- found a wonderful one and gave it to the chef. Well- "the family" thought I'd lost my mind..but grudgingly ate a piece- and it turned out to be a great hit!
She and I (my grandmother) used to go in "to town" (Boston) before Christmas and buy the most WONDERFUL lace cookies..I have never been able to duplicate the recipe..but they were toffee-like and chewy. These were not the classic florentine with chocolate or fruit fillings- just plain..heavenly.
I have treasured memories of moments in our kitchen...my mother always made Christmas cookies...no one in my family ever knew what prepared food was- everything we ate- including applesauce, mac n cheese, you name it- was from "scratch"...
Thanks SO much for this thread- please be sure I'm on The List!
I don't think this is what you described exactly but I do remember that these have that texture.. Let me know if this is at least close.. :)Lace Cookies * 2 sticks butter, softened (not margarine)
* 3 C. brown sugar, packed
* 1 egg
* 1/4 tsp. salt
* 1 tsp. almond extract (or vanilla if you prefer)
* 4 C. quick rolled oats (regular oats work, too)
* 1/2 C. toasted pecans, chopped fineUse your mixer to blend the butter and sugar.
Add egg, extract, and salt; blend in oats.
Put a light coating of oil on a cookie sheet.
Make small balls on the sheet (I like to use a melon baller), two inches apart, and bake at 325 degrees for 8 minutes.
These cookies will spread, hence the name. Don't overcook. Let cool completely on cookie sheet