Orange Lace Cookies Recipes

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:

• 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:

• 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).

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.

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.

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.).