LACE MOLASSES WAFERS

The batter can be made up to 2 days ahead and stored in an airtight container in the refrigerator. To use, place the container over a pan of simmering water and stir occasionally until the batter returns to a fluid, pourable consistency (about 10-15 minutes). Do not microwave, as uneven heating will compromise the texture.

Store completely cooled cookies in an airtight container with parchment paper between layers for up to 1 week. Do not refrigerate, as humidity will make them sticky and lose their crisp texture. If cookies soften, re-crisp them in a 300°F oven for 2-3 minutes, watching carefully to prevent burning.