I’m in shock that today is already Tuesday – how the heck did that happen so quickly? At least that means it’s a little closer to Friday, right? The aftermath of Ragnar has left me in a bit of a daze. I’m patiently waiting for my mind to return to normal – I guess all that sleep deprivation screws with you a little
You know what makes the week go by faster? COOKIES!
Aren’t these lace cookies so pretty? They look so fragile and delicate! They are the kind of cookies that make you feel fancy – and maybe like you should be enjoying them with a cup of afternoon tea. They’d work well for an event like a bridal or baby shower (or maybe to impress your grandma).
These sweet and crunchy cookies taste great on their own, but I really like to pair them with ice cream. They almost resemble the texture of an ice cream cone (a really fancy ice cream cone) and complement the smooth texture of the ice cream so well.
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup flour
- ½ tsp pure vanilla extract
- ⅛ tsp salt
- 1 Vanilla bean, cut in half lengthwise
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, stir together brown sugar, granulated sugar, melted butter, flour, vanilla and salt. Scrape the seeds of the vanilla bean pod into the sugar mixture and stir until combined.
- Using a small cookie scoop or a teaspoon, scoop dough on each cookie sheet, spacing 3 to 4 inches apart, lightly pressing on the tops of dough to scoops to flatten.
- Bake for 8 to 10 minutes or until light golden brown. Let cookies cool on the baking sheet for 10 to 15 minutes before removing.