It was only after they cooled off and I picked the first one up that I realized that maybe this was not the great disaster I thought it could be. Although thin, the cookie remnant I picked up was firm and crispy and perfectly round, so I took a tentative bite and I thought I heard an angel choir belt out the most perfect of notes.
Man I thought I was so screwed and here was this thin tasty cookie. I can't even begin to tell you how relieved I was that it didn't suck. It was not what I had intended to make at all but I am glad that it was not a complete loss. So here it is, the recipe of my disaster turned yummy goodness:
Nydia's Almost Disaster Lace Cookies
Yields about 4 dozen
1 Cup (2 Sticks of salted butter)
1 Cup Powdered Sugar
1 teaspoon vanilla extract
1 Cup Flour
Mix the butter and the sugar (with a nice mixer that obeys the laws of low and high speeds, not a crappy handheld one) until they are nice and fluffy. Add the vanilla extract and mix in until well incorporated. Add the flour in slowly to incorporate evenly into the batter. remove half the dough and scoop it in onto a sheet of saran wrap so that you can shape it into a nice even dough tube using the saran wrap to contain the dough like a sausage about 1to 1 1/2 inch in diameter. Repeat this step with the remaining half and place both cookie dough sausages into your fridge to cool and firm up for at least and hour.
Preheat oven to 350 degrees Fahrenheit. Take out the dough from the fridge and slice into 3/8 inch thick slices. Place the slices on your baking sheet about 2" apart. Place baking sheets in oven and be prepared to take them out after about 5-7 minutes later. Or if you prefer you can watch them until you see the disks of dough turn into thin bubbling sheets and their edges start to brown (or if you prefer let them brown completely). Take them out of the oven and let them cool before removing from the baking sheet.
I will still be posting the cookies I was intending to make today as I have rectified my flour quantities and am in the process of getting my dough ready for the oven. Stay tuned.