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I don't know if this one is any easier than Martha's simple lace orange one, but I didn't find it hard, and I am super lazy. And it made bunches of cookies. Also, didn't someone post a quickie where you cut up pieces of EatMore bars, broil them and voila! instant lace cookies?
Makes about 3 1/2 dozen cookies
Active time: 25 minutes
Start to finish: 5 hours (includes chilling dough)
•• 1 and 1/4 cups salted shelled pistachios (not dyed red; 5 1/2 ounces)
•• 3/4 cup sugar
•• 6 Tablespoons all-purpose flour
•• 5 Tablespoons unsalted butter, melted and cooled slightly
•• 2 Tablespoons Grand Marnier or other orange-flavored liqueur
•• 1 teaspoon finely grated fresh orange zest
•• 2 Tablespoons fresh orange juice
•• Special equipment: parchment paper
1. Pulse pistachios and sugar together in a food processor until nuts are finely
chopped (but not ground), then stir together with remaining ingredients in a
bowl.
Spread dough in a 12-inch-long strip on a large sheet of plastic wrap and, starting
with a long side, roll up dough in plastic wrap (dough will be very soft). Chill
dough on a baking sheet until firm but still malleable, about 1 hour.
2. Preheat oven to 325°F.
3. Roll dough into a 15-by 1-inch log, using plastic wrap as an aid. Halve log
crosswise and chill halves, wrapped in plastic wrap, until firm, about 3 hours.
4. Cut 1 half crosswise into 1/8-inch-thick slices with a serrated knife and
arrange about 2 inches apart on 2 parchment-lined large baking sheets. Flatten
each cookie into a 11/2-inch round with the back of a fork or spoon, dipping
fork in water and shaking off excess for each cookie.
5. Bake in upper and lower thirds of oven, switching position of sheets halfway
through baking, until golden, 8 to 10 minutes total. Cool cookies on sheets
5 minutes, then transfer with a metal spatula to racks to cool completely. Make
more cookies with remaining dough on cooled baking sheets (line sheets with
clean parchment).
Cooks' notes: Dough log can be chilled up to 5 days or frozen, wrapped in foil
as well as plastic wrap, 1 month. If frozen, thaw dough, just until it can be
sliced.
Cookies keep, layered between sheets of wax paper or parchment (cookies should
not overlap), in an airtight container at room temperature 1 week.
Robin
Welcome House B&B
Niagara
I will post the recipe that R&J posted last year, since I have it handy. I did large heaping teaspoons, and I had the oven on to 350 with convection, I had to drop it to 325, and even then they only were in oven for under 10 minutes. Super easy, give it a shot! (By the way, TDBAB, you had put in "Really, we have tried so many, but these worked each time. You can freeze them"), so maybe you used to have a high success ratio with them.
1/4 cup light
corn syrup
1/4 cup packed light brown sugar
1/4 cup unsalted butter
1 tbsp Cointreau (Pam used an orange brandy, worked well)
1/2 cup plus 2 tbsp flour
1 tbsp finely chopped orange zest
1/8 tsp fine salt
1. Preheat oven to 350F. Place parchment on baking sheet.
2. Combine syrup, soft butter and Cointreau in a small saucepan over low heat.
Stir until butter melts. Remove from heat. Add flour, zest and salt. Stir.
3. Drop heaping teaspoons onto baking sheet, 2 - 3 inches apart. Bake until
spread, bubbled and golden (about 14 minutes). Remove and let stand until slightly
firm, about 4 minutes. Remove to rach. Repeat.
About 36 cookies
I ended up with about 15 cookies. They were a bit buttery/greasy, I actually
put them on paper towel after the rack to absorb some of it.
Rog & Jim
Toronto Downtown Bed and Breakfast
Pam Vogel
Hycroft Bed and Breakfast
Vancouver, BC
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