I’m going to deviate from my usual tech-mo-logical-whatcha-who’s-it and talk about something in an entirely realm. COOKIES!

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Lacy Rollups (sometimes called Almond Lacy Wafers) are, hands down, one of the most difficult and frustrating cookies to make. They also are my favorite! It took me about 2 hours to make about 40 good cookies (There were a hand full of duds). Here’s my uber top-secret recipe:

  • ½ Cup Butter
  • ½ Cup Sugar
  • ½ Cup Blanched Almonds (Ground to about the consistency of coffee grounds)
  • 1 Tablespoon Gluten Free Flour (I typically use “King Arthur Multipurpose Flour“)
  • 2 Tablespoons Almond Milk

You’ll also need:

  • Something that’s round, ~½ inch in diameter to roll up the cookies. I used the handle of a spatula. Wood typically works the best, as it conducts less heat than metal
  • IR Thermometer (Optional)
  • Parchment Paper, cut into 6 inch squares

Preheat your oven to 375°. Combine all the ingredients in a saucepan and cook over low heat, just enough to melt the butter. Stir often.

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Now, the hard part. You’ll want to only bake a few cookies at a time. On separate pieces of parchment paper, place a teaspoon of the of the batter. Bake until caramel colored, which is about 6 to 8 minutes.

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Once each cookie is fully baked, you’ll need to quickly take it out of the oven and wrap it around the handle of a spatula. You have about 30 seconds to finish rolling before the cookie hardens. According to my IR thermometer, 200°F is the perfect rolling temperature. If you try to roll the cookie after it cools to 170°F or less, it will shatter. You can put the cookie back in the oven if it gets too cool.

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The art of rolling out a cookie takes some practice. I found wrapping the cookie, still on the parchment paper to work well. Simply fold up the cookie like a taco around the handle, wait a few seconds for the cookie to cool a bit, then remove the parchment paper and finish rolling the seam together.

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Let them cool, seam down, for a few minutes and enjoy!

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