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Florentine Cookies"Sticky Dainty and Crispy" I've made florentine cookies once. And that's because I made them for a bunch of wanna-be pretentious (hillbilly) housewives who didn't appreciate fine Italian Cookie recipes. I shoulda just fed them spam and said, "goodbye" They left a bad taste in my mouth. The guests. Not the cookies. The cookies are great. And they can be made to look "pretty". I'll make them again when I get over my horrid house guests. 
Florentine cookies are NOT pizzelles - (see pizzelle recipe) . Pizzelles need a pizzelle iron. And these guys are baked in the oven.They spread. And YOU HAVE TO USE butter to get them to spread. The flavor is great. And you can be creative in the chocolate glaze. You can drizzle it. Dip half. Dip the bottom. Or whatever looks impressive (cause heaven forbid you get the crowd I had and they don't look pretty enough.) Thanks for stopping by - Lisa Italian Dessert Recipes Website Owner and Developer See the FAQs section below - for this recipe. Florentine CookiesINGREDIENTS: * 1/2 cup butter ( 1 stick) * 1/2 cup white sugar * 1/2 cup brown sugar * 1 large egg * 1 teaspoon vanilla * 1/2 quick oats ( but the INSTANT OATS, and not OLD-FASHIONED oats) * 1/2 cup of flour * 1/2 teaspoon salt (everything is "1/2's", for the most part. Makes it easy to remember) Procedure: * Pre heat your oven to 350 degrees * Cream butter and both of the sugars in a large bowl. I use a mixer to really get them blended. * Beat in the egg and vanilla * Stir in the oats, flour, and salt just until they are combined. * Drop HEAPING tablespoons onto parchment or waxed paper. Leave ROOM. AND only do 4 at a time - these guys spread! * Bake in batches of 4 cookies at a time about 6-8 minutes - or whatever you oven needs. But they need to be set and browned. * Cool for a few seconds then very CAREFULLY transfer them to a rack to cool. ( Ya gotta do this part carefully because they break so easily.) * Once they have cooled - melt chocolate and dip or drizzle. Substitutions and QuestionsDo I HAVE to use butter?Yep. Or these won't spread. Florentine cookies are known for their distinct flat dainty shape How do I keep them from sticking?Use parchment paper because you want to be real careful if you use spray. Sometimes the moisture in the spray will be absorbed by the dough - and the cookies just doesn't get crispy enough.
If ya don't have parchment. No big deal. I almost never use it. I use wax paper. Back to the top of the florentine cookies recipe. 
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Fathers Day
I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day -
CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate.Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings. So, to give you some ideas - here's what most of us cook for our men on Fathers Day: Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor Chocolate Walnut Cake Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!) And if you don't want chocolate? Another great holiday cake, that I make for celebrations: Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.) Lisa
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Recipes on this site are
from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe
was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.
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