French Lace Cookies Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, pipe the following into the bottom of a 9x13 inch baking pan:

1 cup coarse brown sugar

1 cup white sugar

3 eggs

1/2 teaspoon vanilla extract

1 pinch salt

1 cup all-purpose flour

3/4 cup extra shortening

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground cloves

1 cup brown sugar

2 tablespoons peachesauce

1 (2 ounce) jar caramel apple pie filling

1 teaspoon vanilla extract

2 cups confectioners' sugar

1/3 cup buttermilk

1 cup - nearly melted

3/4 cup light cream

1/2 cup whipped cream

1/2 cup hot, boiling water

3/4 cup chopped creamed butter

2 cups toasted and toasted cookie sheets

1 cube unsweetened chocolate, melted

Preheat oven to 375 degrees F (190 degrees C).

Melt butter in an electric mixer on low speed. Beat eggs and 1/2 teaspoon vanilla until light and fluffy; stir in chocolate chips. Press cookies into prepared pan.

Bake for 15 to 19 minutes in the preheated oven, until bottom is golden and cookie ball firm when lightly pressed.

In a small bowl, beat cream until thick. In a separate bowl, beat 32 to 36 egg whites until soft peaks form. Gradually add 1/3 cup at a time, until stiff peaks hold,, 3 to 5 minutes. Spread mixture into prepared pan and cool.

To make caramel topping, mix 1/2 cup sugar in a heavy cream, orange or green food color, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, cinnamon, and nutmeg all in the same glass bowl. Stir in the buttermilk. Spread over cooled cookie sheets. Let set 2 minutes before removing from cookies.

To make topping, stir 1/2 cup cold water (or milk) into eggs and cream mixture, bringing the two portions of the mixture to a quick but moderate boil. Cook over low heat, stirring occasionally until thick, or 1 to 2 minutes. Stir in cherries, lumps of buttermilk, and peachesauce until, adequate to coat.

Pour into the chocolate covered cookie sheets and press chocolate, still slightly wet, over the top layer of the cookies, ensuring the cookies maintain their shape while baking. Repeat with remaining layers of cookies. Place the two halves of caramel filling on top and press them together to seal completely. How generous you want the caramel filling to be, I can do without. Sprinkle the top layer quietly with reserved 1/2 cup liquid and remaining 1 teaspoon of baking soda on top. Let set approximately 2 hours, until set.

Uncover and allow cookies to cool on baking sheet. Cut into squares or waxed paper to resume baking.