Lace Cookies With Orange Mascarpone Filling And Raspberries Recipes

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Steps:

• The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
• Preheat the oven to 350 degrees F.
• In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine.
• Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
• Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.
• Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.
• When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.

Steps:

• Preheat oven to 350 degrees. Place a Silpat (a nonstick baking mat), or parchment paper, on a baking sheet; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined.
• Drop heaping teaspoons of batter onto prepared baking sheet, about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread out, bubble, and turn golden brown, about 14 minutes. Remove from oven, and let stand until cookies firm slightly, about 4 minutes. Using a spatula, remove cookies from sheet; place on a wire rack, and let cool until crisp. Repeat until all batter has been used, stirring batter in between batches. Cool cookies completely.

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.