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Mocha Lace Cookies I'm not sure when or how it happened, but suddenly I look around and I'm a coffee person.

True on work days it's most often enjoyed out of necessity (and often in a rush out the door), but even weekends, when my pace is mildly slower and I have a chance to breathe, there it is.

Those weekend days when coffee is a luxury savored not in my car during a morning commute, I love to take that moment, take a step back, and indulge. Deep, delicate, and not overly sweet, mocha lace cookies lend themselves to coffee enjoyed at a slower pace on weekend mornings.  A time when life lets you sit, take a step back, and enjoy.  At least until reality snaps you back.

Of course you can appreciate these cookies sans coffee, crunchy and crumbly, they're simple and delicious.

They taste even better after a day of sitting, so bake them up when you have a free minute, and savor whenever you choose. Espresso powder. Chocolate.  Dark Rum.

For mornings (or any times) simple and sweet.

Servings: Approximately 1 dozen cookies

- 1/4 cup flour
- 1 Tbsp dark cocoa powder
- 2 Tbsp unsalted butter
- 2 Tbsp light corn syrup
- 1 Tbsp agave nectar
- 1/2 tsp espresso powder
- 1 1/2 Tbsp dark rum

Preheat oven to 350 degrees.  In a bowl sift together the flour, cocoa powder, and salt.  In a small saucepan combine butter, corn syrup, sugar, agave nectar, and rum.  Bring to a bubble over medium heat and take off after butter and sugar have melted and mixture is combined.  Let cool one minute and pour into flour.  Stir together until well combined.  Line two baking sheet with either silicon baking mats or parchment paper.  Drop tablespoons of batter, generously spaced apart, on baking sheets (6 cookies per sheet is a good guide).  Bake for 4-6 minutes (rotating trays halfway through) or until cookies have taken on a lace-like appearance and cookies have begun to set.  Allow to cool completely on sheets on wire racks.  Remove and store at room temperature.  Cookies get even better after a day of sitting!

Recipe adapted from: Sweet Nothings