Lace Cookies are a crunchy, sugary, sweet cookie. The oats and almonds add crunch and the light brown sugar brings the sweetness. These cookies also include some orange peel.
Lace Cookies is one of the recipes that I used to make for my Dad. I altered the recipe so that it is now Dairy-Free Lace Cookies. You can substitute butter for vegan butter, if you are not concerned with being dairy-free.
The Lace Cookie batter is dry. Don't expect a batter like you have with other cookies. When dropping the cookie dough onto the cookie sheet, the dough will be a small dry mound. During baking, the sugar will melt and form a cookie.
The recipe calls for dropping the batter by 1/2 teaspoons onto the cookie sheet. I use the 1/2 teaspoon from my measuring spoon set. I tend to do a very round 1/2 teaspoon. Using a level 1/2 teaspoon gives a cookie between the size of a dime or a nickle. A rounded 1/2 teaspoon gives you a cookie 1 1/2 - 2 inches in diameter. The cookies spread out when cooking and become very flat, almost tissue paper flat.
Let the Dairy-Free Lace Cookies cool on the cookie sheet for 7-10 minutes or so until they set. If you try to remove them and they fall apart, they have not cooled enough.
The cookies are thin and fragile, so they may break if not handled gently. I store them in plastic containers with wax paper between the layers.
I hope you enjoy!