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Florentine Cookies

December 10, 2010

~ Mary ~


Christmas used to make me sick.  Really.  I’d get so excited, and work myself up into such a lather I’d literally vomit.  Lovely, I know.  One year I had to decide which Bonny Bell Lip Gloss I was going to give to my best friend Kelly, the Rootbeer or Orange flavor.  I stayed up an entire night sweating about it, I had to make the right decision, I never told her I kept opening each one up and ‘testing’ them to be sure.  Other years I wouldn’t be able to handle the suspense of waiting to open all those glorious gifts piling up under the tree.  

Then there was cutting down the tree, the decorating and the baking and the wrapping and the revelry and the concerts and the shopping and….  Oh how I loved it ALL, but I believe that I overdid it so much in my younger years that now, thinking about it just poops me out!  I am so thrilled I have Great Aunt Jo’s tiny musical Christmas tree to put up and I can call my holiday decorating complete!



Buttery, rich and almost like candy.  What more could you want from a cookie?! Apparently in Italy they also set dried fruit and nuts on the caramel disc.  I love that you can shape these if you want, but you have to work quickly so they won’t get hard before you’re through.


Florentine Cookies

from Mrs. Fields Cookie Book


Preheat oven to 375°


In a saucepan over medium heat melt:

1/2 Cup Butter

1/2 Cup Light Corn Syrup

2/3 Cup Brown Sugar

When sugar has dissolved turn up heat  to high and when mixture boils remove from heat and stir in:


1 Cup old-Fashioned Oats

1 tsp Vanilla

3/4 Cup Flour

1/4 teaspoon salt


Line cookie sheets with parchment paper or a silpat liner.

Bake one sheet pan at a time and be ready to work fast.

Place mixture by level teaspoon on lined baking sheets and spread thin about 3 inches apart.

Bake for 6-8 minutes until light brown or they start to bubble and begin to brown.

Let cool a couple minutes then start rolling them if that’s the shape you desire.

If you want to roll them work while the cookies are still warm and roll over a rolling pin or a dowel or whatever else you can think of.

If they become too brittle return them to the oven for 30 seconds.


These are excellent plain, but if you insist, here’s how to do the chocolate coating:


1 Cup Chocolate Chips

2 tsp Corn Syrup

1/4 Cup Heavy Cream

in a double boiler and stir until melted. Do not let the water boil in the double boiler or the chocolate will burn.

Brush a light coating on the back side of cookies and let dry completely before placing in an airtight container. Stack cookies chocolate side together and layer with wax paper in container.

10 Comments leave one →
  1. Katy permalink
    December 11, 2010 9:17 am

    Great post…even better looking cookies! I wish I had the Quick Oats in the cupboard. If I did, I’d bake these today. As it is snowing HEAVILY, blowing, drifting and we’re expecting about a foot by the time it’s over, I’m not going to venture out to get them. It’s probably best not to be trapped in the house with dozens of cookies. Or is it?

  2. December 12, 2010 11:17 am

    Morning from Madison! Delicious…..I love thin cookies with a crunch and a snap to them. I think I would eat all the chocolate coated cookies! – Megan

  3. December 12, 2010 10:09 pm

    I love these! The inclusion of oats interests me – they look so delicate and lacey.

  4. December 13, 2010 7:51 am

    Very delicate and delicious looking.

  5. December 13, 2010 11:51 am

    These are one of my absolute favorite cookies, but I’ve never made them! Saving this recipe to add to my Christmas cookie list 🙂

  6. December 13, 2010 11:53 am

    I have always wanted to make these cookies and have just never gotten around to it…maybe this year 🙂 your’s look so beautiful!

  7. December 13, 2010 1:51 pm

    I lost this recipe during Katrina, and I am so glad I found yours. This is so wonderful that you curl the cookies! Thank you!

  8. December 13, 2010 9:09 pm

    I haven’t had a Florentine in years. I had forgotten all about them until I saw this post. Oh, I have to make them this year. Thanks for posting the recipe and all the glorious ways in which the cookie can be served!

  9. wanda permalink
    December 14, 2010 9:30 pm

    Great post Mary…Emma is on her last week of school before break, studying, tests etc. But next week I will get her busy baking and I think these will be first on our list!

  10. Anne permalink
    December 24, 2010 1:50 am

    can I use something else than corn syrup as I am allergic to it
    Great web-site thankyou

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