Honey-Almond Lace Cookies

• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup honey
• 1/2 cup packed light brown sugar
• 1 cup toasted sliced almonds
• 1/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 4 ounces bittersweet chocolate, finely chopped

1. Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes.
2. Stir in the almonds, salt, and vanilla and cook 1 minute more.
3. Remove the pan from the heat and stir in the flour until smooth.
4. Let cool slightly.
5. Refrigerate until the batter sets up, at least 1 hour.
6. Heat oven to 350 degrees F and arrange racks in upper and lower third.
7. Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each.
8. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes.
9. Remove from oven and let cool on baking sheet.
10. Repeat until all of the batter is used.
11. When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth.
12. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry.
13. Refrigerate for 10 to 15 minutes to set up.

butter, honey, brown sugar, almonds, salt, vanilla, allpurpose, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/honey-almond-lace-cookies-recipe.html (may not work)