Lace Cookies with Hot Chocolate Filling
These little lacies are a fun treat to create! I used to love getting these little gems at specialty stores when I was a kid. Later in life I added the hot chocolate and/or coffee chocolate filling in between two cookies for a indulgent treat. These will be a crowd stopper at any gathering.
Makes: 16 cookies
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
Nutritional Information:
218 kcal
Cannabis Infusion:
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
Nutritional Information:
218 kcal
Cannabis Infusion:
- Using canna-butter, canna-vanilla, and canna-flour are great ways to infuse these little gems.
- If you are infusing with anything liquid, remember to mix all the wet ingredients first and then add in the dry ingredients. Making sure there are no pockets of dry ingredients sticking around.
- Another way to infuse is to add a little canna-infused coconut oil to your chocolate filling
The Stuff You'll Need:
Hot Chocolate Filling:
- 1 stick (8 tablespoons) salted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 3/4 cup almond flour
- 1/4 teaspoon kosher salt
- 12 ounces melted milk chocolate (optional)
Hot Chocolate Filling:
- 8 ounces semi-sweet or milk chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
Pay Attention to the Directions:
Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thinner and look like my photo above.
Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.
To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable.
Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.
Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thinner and look like my photo above.
Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.
To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable.
Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.
