LATIN LACE FLORENTINES

"In a twist on this holiday favorite, chili powder keeps this delicate, crispy cookie from seeming too cloyingly sweet."

3/4 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup half-and-half or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped (look for minimum 60 percent cocoa solids for best flavor)

Preheat oven to 350 degrees with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.

In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.

Add butter, half-and-half or milk, corn syrup and vanilla. Stir to combine. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.

Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to cooling rack.

When all cookies are baked, melt chocolate in top of a double boiler or in a metal bowl set over pan of simmering water.

Using a very small-tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over cookies.

Makes 4 dozen cookies
Source: American Dairy Farmers