When I heard my friend Julia's daughter, Monika, say excitedly, "Oh, thank you for making the cookies!," I knew Ruthie had made her famous Florentine cookies.
Crispy, airy, and with a smear of chocolate on the backs, these cookies are coveted items at the cookie swap.
Along with being a very talented baker, Ruthie is a master crocheter and expert on all things Disney.
She also makes the most delicious Mexi-dip. She has to bring it to every party for me; otherwise I will cry.
Ruthie's helpful hint: make these cookies on a dry day with no rain, snow or humidity.
Makes about 3 1/2 dozen cookies
Preheat oven to 375 degrees.
2 cups Quick Oats
1 cup sugar
2/3 cup of flour
2/3 cup of butter
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
One 12oz. package of Dark or Milk chocolate kisses or chips. Pastry brush and double boiler.
Heat butter (low heat) in sauce pan then add sugar and vanilla. Mix flour, salt and oats then add to sauce pan. Add corn syrup and milk and mix well. Remove from heat.
Work fast for the mixture will thicken quickly. Do not re-heat mixture. Place mixture by level teaspoon on foil lined baking sheets and spread thin about 3 inches apart. Bake for 6-8 minutes until light brown. Let cool on foil then remove and place on wire rack.
For chocolate coating - place kisses or chips in a double boiler and stir until melted. Do not let the water boil in the double boiler for 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.
FYI these cookies will last for about 6 weeks in an airtight container.