It is a truth universally acknowledged, that a single man in possession of a good appetite, must be in want of a cookie.
A thin, crisp, sweet chocolate-dipped lacey butter cookie.


“A lady’s imagination is very rapid; it jumps from admiration to love, from love to matrimony, in a moment.”

A man’s imagination, however, cannot be said to be much less rapid. It jumps with equal urgency from chocolate-dipped lacey cookies to homemade fondant-draped wedding cakes, with no clear connection between the two thoughts to speak of, and unrealistic expectations concerning the oven-labouring capacities of his would-be wife.

If a woman is partial to a man, and brings over an entire tupperware-full of these quite delicious cookies, he must find her secret out. Men, after all, cannot rightfully be considered the stupider of the sexes; they are merely more deficient in those qualities that would render them competent judges of women’s whims.

And this woman's whims tell her that you need to make these cookies, you know, right now. For the recipe, Pride & Prejudice memes, and an entirely excellent post in the style of our most treasured friend Jane Austen, visit Ala's blog.



Chocolate-Dipped Lacy Butter Cookies
Original recipe from Allrecipes 
Ingredients:

  • 1 cup quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 325 degrees F. Cover baking sheet with foil and lightly grease foil. Set aside.
  2. In a bowl, combine oats, flour, salt, and baking powder. In a separate large bowl, cream together sugar and softened butter until very fluffy, or at least 2-3 minutes. Beat in egg and vanilla. Add dry ingredients and mix until just incorporated. Drop by teaspoonfuls onto a foil, about 2 1/2 inches apart. Your cookies will spread a lot, so make sure not to crowd them too much.
  3. Bake in preheated oven for 10-12 minutes, until golden brown. Allow to cool, then peel cookies gently off foil. You may want to use a new sheet of lightly-greased foil between each batch in order to ensure easy peeling (wrinkled foil will make it difficult to peel off your cookies).
  4. Heat chocolate chips in a microwave-safe bowl at 15-second intervals on high in your microwave, stirring chips vigorously at the end of each interval. Heat only until chips melt halfway; remove from microwave and continue stirring vigorously until all chips melt. Dip tops of cooled cookies into chocolate; set onto parchment paper and allow chocolate to harden.
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