Florentine cookies make excellent gifts. Wrapped in plastic baggies and tied with a festive ribbon, who could deny such a tasty treat? Despite their name — which hints at an Italian heritage — florentines were originally created by Austrian bakers. These flat cookies are wonderful alone, but taste even better with chocolate sandwiched between two layers. If you prefer dark chocolate over milk, use that instead. For this scrumptious recipe,
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5 oz. pkg.) milk chocolate chips
- Preheat oven to 375° F. Line baking sheets with foil.
- Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
- Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
- Bake for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
- Microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.
Makes about 42 cookies.