Lacy Cookie Bag
1 1/3 cups real butter (no substitutes), room temperature
2 1/4 cups powdered sugar
1 tablespoon cream
1 teaspoon vanilla
1/4 cup light corn syrup
1/4 teaspoon salt
1 1/4 cups purpose
Preheat oven to 350 degrees. Line 11×17 baking pan with a non-stick baking mat
(parchment paper or good non-stick pan may be used, but I prefer the mat). Find small
square or rectangular bag shaped containers for the cookie mold (ie spice cans, plastic
storage containers, juice boxes, etc), I like plastic containers with rounded edges the best.
Beat together softened butter and sugar until smooth; beat in cream, vanilla, corn syrup
and salt until creamy. Dough will have the consistency of frosting. Add flour and beat well.
Spread approximately 1 cup batter evenly over baking mat to within 1 inch of sides (cookie
will spread in the oven). Bake 11-12 minutes or until cookie is lacy and golden brown.
Remove cookie from oven and cool slightly (1-2 minutes). Using a scalloped pastry cutter
(or knife) cut a strip of cookie long enough to wrap around a rectangular mold and about 1
1/2-inches wider than you would like the height of the bag. Using a butter knife or spatula
lift edges of cookie and wrap around mold pressing edges together, fold 1 1/2-inches
under to create the bottom of the bag. NOTE – if cookie becomes too hard to work with,
place pan back in oven for 1-2 minutes. Once cookie is shaped, cool until hard (remove
mold before cookie becomes completely hardened).
Fill bag with cookies and candies. NOTE – bags are fragile, pick them up from the base
rather than holding them by the sides.
Notes:
This recipe is a slight modification of lace cookies. The number of cookie boxes will be
determined by the size of the mold used.
To make Lace bowls, cups or cones, drop dough by rounded spoonful baking sheet (3-4
inches apart); bake 7-9 minutes or until golden brown and lacy. Let cookies cool slightly
(1-2 minutes) drape over an inverted custard cup and allow to set until firm (may also roll
into a cone or tube, shape into a tri-cornered hat etc).
Broken cookies are great crumbled over ice cream and yogurt or added to breakfast cereal.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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