Orange French Lace Cookies Recipes

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.)

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:

• 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:

• Heat oven to 375.
• Sift flour and Blend with nuts.
• Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat, stirring constantly.
• Remove from heat; gradually stir in flour and nuts.
• Drop batter by level teaspoonfuls about 3 inches apart on baking sheet covered with wax paper (Bake only 8-9 at a time).
• Bake 5-6 min; allow to stand 5 minutes before removing.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
• Whisk together the flour and almonds in a bowl; set aside.
• Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
• Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

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.).

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

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.