Orange Lace Cookies Recipes

PISTACHIO ORANGE LACE COOKIES

Steps:

• 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.
• Preheat oven to 325°F.
• 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.
• 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 1 1/2-inch round with the back of a fork or spoon, dipping fork in water and shaking off excess for each cookie.
• 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).

LACE COOKIES WITH ORANGE-MASCARPONE FILLING AND RASPBERRIES

Steps:

• For the Lace Cookies:
• Preheat oven to 350 degrees F.
• Line an 18 by 12-inch baking sheet with aluminum foil.
• Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
• Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time.
• Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
• For the Orange Mascarpone Filling:
• Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
• To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
• Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.

ORANGE LACE COOKIES

Steps:

• In large bowl combine sugar, almonds and flour.
• Make well in center and pour in orange juice and melted cooled butter.
• Mix in grated zest.
• Using a teaspoon, make uniform mounds at least 2-inches apart on a buttered baking sheet.
• Press tops lightly with fork dipped in cold water and bake in preheated 400 oven 5-7 minutes or until edges are lightly browned.
• Remove from oven and let rest in pan until slightly firm (about 1 minute).
• Working quickly, use a spatula to drape cookies over rolling pin - cool on rolling pin to form curved cookie.
• Store in airtight container.

PISTACHIO ORANGE LACE COOKIES

Steps:

• 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 mixing bowl to make a dough.
• Spread the dough in a 12 inch long strip on a large sheet of plastice wrap and, starting with a long side, roll up dough in the plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
• Roll dough into a 15 X 1 inch log, using the plastic wrap as an aid. Halve the log crosswise and chill halves, wrapped in plastic wrap until they are firm, about 3 hours.
• Preheat oven to 325°F
• Cut 1 log crosswise into 1/8 inch thick slices with a serrated knife and arrange cookies, about 2 inches apart on 2 parchment lined large baking sheets.
• Flatten each cookie into a 1 1/2 inch round with the back of a fork, dipping the fork in water and shaking off the excess water for each cookie.
• Bake in upper and lower thirds of oven, switching position of the sheets halfway through baking, until golden, approximately 8 to 10 minutes total.
• Cool cookies on the baking sheets for 5 minutes, then transfer with a metal spatula to racks to cool completely.
• Make more cookies with remaining dough on cooled baking sheets lined with clean parchment.

ORANGE-ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F.
• Line large baking sheet with parchment paper.
• Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted.
• Remove from heat.
• Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.
• Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
• Bake cookies until lacy and golden brown, about 15 minutes.
• Gently slide parchment paper with cookies onto rack; cool completely.
• Transfer cookies to paper towels.
• Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.
• (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.).

ORANGE ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F. In a baking pan toast almonds in one layer in middle of oven until golden, about 10 minutes.
• In a 1- to 1 1/2-quart heavy saucepan bring orange juice, sugar, and butter to a boil over moderate heat, stirring, and boil about 5 minutes or until mixture is thick and bubbles are tan-colored. Remove pan from heat and stir in almonds, zest, flour, vinegar, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.