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Lacy Cookie Bags

Ingredients:

  • 1 1/3 cups real butter (no substitutes), room temperature
  • 2 1/4 cups powdered sugar
  • 1 tablespoon cream
  • 1 teaspoon vanilla
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour

Method: Preheat oven to 350°. Line 11x17 baking pan with a non-stick baking mat (parchment paper or good non-stick pan may be used, but I prefer the mat). Find small square or rectangular bag shaped containers for the cookie mold (ie spice cans, plastic storage containers, juice boxes, etc), I like plastic containers with rounded edges the best.

Beat together softened butter and sugar until smooth; beat in cream, vanilla, corn syrup and salt until creamy. Dough will have the consistency of frosting. Add flour and beat well. Spread approximately 1 cup batter evenly over baking mat to within 1 inch of sides (cookie will spread in the oven). Bake 11-12 minutes or until cookie is lacy and golden brown. Remove cookie from oven and cool slightly (1-2 minutes). Using a scalloped pastry cutter (or knife) cut a strip of cookie long enough to wrap around a rectangular mold and about 1 1/2-inches wider than you would like the height of the bag. Using a butter knife or spatula lift edges of cookie and wrap around mold pressing edges together, fold 1 1/2-inches under to create the bottom of the bag. NOTE – if cookie becomes too hard to work with, place pan back in oven for 1-2 minutes. Once cookie is shaped, cool until hard (remove mold before cookie becomes completely hardened).

Fill bag with cookies and candies. NOTE – bags are fragile, pick them up from the base rather than holding them by the sides.

Notes:

This recipe is a slight modification of lace cookies. The number of cookie boxes will be determined by the size of the mold used.

To make Lace bowls, cups or cones, drop dough by rounded spoonful baking sheet (3-4 inches apart); bake 7-9 minutes or until golden brown and lacy. Let cookies cool slightly (1-2 minutes) drape over an inverted custard cup and allow to set until firm (may also roll into a cone or tube, shape into a tri-cornered hat etc).

Broken cookies are great crumbled over ice cream and yogurt or added to breakfast cereal.

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