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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Monday, January 2, 2012

Florentine Cookies

florentine cookiesI cannot believe it is already 2012...time sure does fly. These cookies were C's favorite that i brought home from the annual cookie exchange I attend. I got the recipe from a fellow attendee since C wanted additional made to eat with all the other holiday cookies. These cookies are excellent. The ones from the cookie exchange used milk chocolate chips, but I used semi-sweet and liked them just as well. These cookies come together quickly and adding the chocolate filling is a lot easier than I expected. They have a crunchy chewiness that is really unique. I think they could also be fantastic with a peanut butter filling. I wish everyone a happy and healthy new year!
Florentine Cookies

2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
¼ teaspoon salt
1 cup white sugar
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
2 cups chocolate chips

Preheat the oven to 375 degrees. Line 2 cookie sheets with Silpats. In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets and flatten each with a spatula. Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.
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4 comments:

jessy said...

These look so elegant and tasty! I think they would be perfect for parties. Thanks for sharing.

Lindsey said...

These look so good--like Pepperidge Farm, only better!

Joey R.Shirley said...

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Anonymous said...

I'm glad you posted this recipe! My first try was Sunday, and I was disappointed with the texture of my initial batches, so I increased the baking time of the second two. They seemed crispy initially, but turned chewy. Humidity problem? Any suggestions?

BTW, I had the same thought about peanut butter. :-)

Thank you!

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