Total Calories: 388
Micro-melt butter in glass bowl. Stir in remaining ingredients. Refrigerate a few hours to firm. On foil or parchment-covered cookie sheets, place small teaspoon-size balls about 4 inches apart. Bake at 325° for 8–11 minutes.
Fun Fact: For easy removal of lace cookies, place entire cookie sheet in frig a few minutes right after baking to cool. Cookies come off foil or parchment easily and the cookie sheet can be re-used for the next batch. Want to make lace cookie ice cream cups? Cut paper under each cookie; when baked, put paper with cookie on a cold plate to harden a bit, then mold over bottom of a custard cup by pressing with paper square. Bring on the mousse or custard or ice cream! Serve immediately.
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