Florentine Cookies With Added Pistachios & Raisins
Need a gluten free and dairy free dessert? Florentine Cookies With Added Pistachios & Raisins
Milk Chocolate Florentine Cookies
Details
- Serving Size: 24
- Weight Watchers: 10 Points
Ingredients
- Foil and small amount of vegetable shortening for preparing baking sheets
- 2/3 cup unsalted butter, melted
- 2 cups quick-cooking oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup light corn syrup
- ¼ cup milk (preferably whole milk)
- 1 teaspoon vanilla extract
- 12 ounces Milk Chocolate, chopped into small pieces
- Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Instructions
Batter
In a large bowl of an electric mixer, combine melted butter, oats,
sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down
the sides and bottom of the bowl with a rubber spatula so the mixture
Drop dough by teaspoonfuls 3 inches apart onto
Spread the dough into a thin circle with the
back of a spoon that has been dipped in water (so the dough does not
Bake
the edges are very lightly browned.
Remove cookies from baking sheets
with a metal spatula and place on a wire cooling rack to cool. Gently
peel foil from cooled cookies.
probably crumple and tear when peeling away from the cookie, plan on
using a fresh sheet of foil for each pan of cookies.
Filling
Intop of a double boiler over hot water, melt the milk chocolate. Or,
place the chocolate in a microwave-safe bowl, use 50% power and stir
frequently just until the chocolate is melted; do not overheat as
chocolate will burn easily. Set aside to cool slightly.
Tip
Create a double boiler by filling a saucepan with 2 inches of water and
Place a stainless steel, ceramic, or glass bowl on
top of the simmering water, the upper pan should not touch the water.
Spread a thin layer of melted chocolate onto the flat side
of half the cookies. Top with remaining cookies, placing flat side onto
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