On the Third Day of Cookies...

Filled Honey Lace Crisps! These cookies are so exotic!

They look so impressive, and they are sooo easy. I love it when it works out that way! These would look very pretty next to a scoop of vanilla ice cream. This recipe is from Sunset Magazine, the current December issue. After I had started making these I noticed that they had highlighted the honey  I randomly chose at the Farmer's Market. I was so excited! I had accidently picked their favorite honey :)

I love buying honey at Farmer's Markets; I love honey period!

Here they are just out of the oven, looking very unimpressive.    Once they cool for a few minutes they are peeled off the pan and shaped while they are still warm and pliable. Now that I think about it, you can really get "artsy" with these before they cool!
This recipe is so easy, especially if you follow the recipe! I accidently used a tablespoon instead of a teaspoon to pour the cookie batter on the pan... I ended up having a huge cookie covering the whole pan... but it was still pliable... that could have made an awesome centerpiece to  a dessert table! Next time :)

Here is one cooling on the rolling pin, and the others were wrapped around a wooden spoon for a tight curl.

Here are the rolled up crisps ready to be filled or just eaten as they are :)

Sunset gave a recipe for orange whipped cream. Fresh whipped cream is so delicious but not very stable. I had a few cheeses that I wanted to try. I bought mascarpone, creme fraiche, and whipped cream cheese. I added powdered sugar and the zest of a tangerine to each. And the winner was... all of them! Each was good on its own, but all together they were just the right texture and taste. It is such a good filling, I'm going to have to find a use for it in future recipes for sure. It would be so great in a dessert crepe!

Just the aroma of basil, tangerine, dark chocolate and honey all together make these worth it!

In the spirit of honey and farmer's markets... here's a picture of tomatoes, basil and fresh mozarella from the market. In this picture I used balsamic vinegar and olive oil, but my favorite is balsamic sweetened with honey... so good!

Honey Lace Crisps- Sunset Magazine

1. Preheat oven to 350 degrees. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. batter onto sheets about 4 inches apart (they will spread a lot) .
3. Bake until dark golden brown and small holes appear throughout, 10-12 minutes. Keep oven on. Let cool on tray until starting to firm up, 2-3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in the oven to warm slightly, about 1 minute.
Make Ahead: upto 1 day; store airtight.

Orange Cream-Filled Honey Crisps-

( Instead, I used equal parts of mascarpone, creme fraiche, and whipped cream cheese. I added powdered sugar to taste as well as tangerine zest.)

Prepare Honey Lace Crisps through step 3, forming cookies into a small cylinder shape around the handle of a wooden spoon and holding until firm ( a few seconds ); slide off when cool. Whisk together 2 cups heavy cream, 1/4 cup granulated sugar, and finely grated zest of one orange until firm peaks form. Fill a large resealable plastic bag with cream, then snip a 1/4 inch hole in one corner. Pipe cream into cookie cylinder from each end. Serve immediately.