I’m always looking for ways to use these yummy almond cookies. This time I filled them with a white Chocolate mousse and fresh strawberries
First the cookies:
Lacy Oatmeal cookies
Ingredients:
1 egg
3 tbsp. flour
3/4 cup sugar
1/4 tsp. baking powder
pinch of salt
1 1/4 cups old-fashioned
(not quick-cooking) oatmeal
1/2 cup butter or margarine,-melted
1 teaspoon pure almond
extract
Preheat oven to 375°F.
These cookies are not standard cookie fare. Instead, the cookies form a lacy
pattern which makes a thin, crisp cookies that can be seen through when held
up to the light.
Add all ingredients to the beaten egg. Stir well.
Drop by small teaspoons onto parchment paper or silicone lined cookie sheet.
Bake for 10-12 minutes in preheated oven.
Remove cookie sheet from oven. Allow cookies to cool somewhat before attempting
to remove from baking sheet using a thin metal spatula.
Then the Chocolate mousse:
White Chocolate Mousse:
8 ounces Ghirardelli White Chocolate Baking Bar
4 tablespoons orange liqueur, such as Grand Marnier®
2 tablespoons water
1 1/4 cups heavy cream
2 egg whites
In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.
In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour
The texture of the mousse still seemed a bit off so I let it chill overnight then the next morning I whipped in a bit more whipping crean, about ½ c. powdered sugar and a few dashes of cornstarch. It seemed to do the trick. Sandwich the cookies with a few fresh strawberry slices. These cookies are best eaten shortly after stacking them. They will get soggy if they sit out too long.
PS. to make the bite size versions use a flexible brownie bite pan
Enjoy!