Florentine Cookies

Today's post is not one that is easy to write. Last Friday, our sense of safety was taken away and we lost so many innocent lives.  This senseless act caused such sadness around us.  Times like this often make me want to do something, but I don't know what.  This little act of sharing these cookies is the least I can do at a time like this.  When I heard about this idea for Bloggers for Sandy Hook, I knew I'd want to participate. Bloggers all over are posting recipes for cookies and crafts in honor of Sandy Hook Elementary School.

If you are interested in helping by donating monetarily,  the Newtown Youth and Family Services website is currently accepting donations that will be going to those affected by the school shooting. The Newtown Youth and Family Services, Inc. is a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” 

I grew up eating these Florentine cookies-every year, especially around the holidays and special occasions, there would always be trays of cookies from the bakery.  I would always dig through the trays for these cookies-they were my favorite. Surprisingly, they are really easy to make and come out tasting just like the kind I remember.

This Christmastime, spend a little extra time with those you care about.  I definitely express my love through my cooking, and making these (or any other) cookies together would be a great way to spend some quality time together.

Florentine Cookies

2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
¼ teaspoon salt
1 cup white sugar
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
2 cups chocolate chips

Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. 

In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla until incorporated. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets and flatten each with a spatula. 

Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. 

In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

Source: So Tasty So Yummy