Savannah lace Christmas cookies from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Notes about this recipe

  • ashallen on April 24, 2020

    These are confection-like cookies. Very sweet, wafer-thin, crisp edges, chewy centers. Chocolate works really well with candied orange peel and pecans. I used about half the chocolate specified to get more pecan/orange flavor. No salt in recipe - salted vs unsalted butter would be good to try next time. I'd also try a very flavorful brown sugar like muscovado. Definitely stick to a lightly heaped 1/2-teaspoon per cookie. These spread a lot and bigger ones damaged easily. Baked just 24 per standard cookie sheet - otherwise they spread into each other. Batter's easier to handle after chilling. Stored well overnight. Even with making some cookies too big, I got 110 vs. 96 specified. The 3 cookie sheets called for won't fit them all - you need to wash between batches. Cookies are fiddly to handle and weld solid to sheets if cooled too long but rumple/tear easily if too warm. Ignore instructions to cool 3 minutes. Instead hover, watching and poking, until just the right moment. Work fast!

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