Pistachio Orange Lace Cookies Recipes

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.

Steps:

• For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes.
• Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped, or chop the nuts by hand and mix them with the sugar. Blend the flour and the pistachio/sugar mixture using an electric mixer. Add the tepid butter, orange juice and Grand Marnier and mix just until evenly moistened. The dough will be wet and sticky. Spread the dough out into a 1-inch wide log on a sheet of plastic wrap. Using the wrap as an aid, roll the dough up in plastic. Refrigerate or freeze until firm, for about 6 hours. (This can be prepared ahead and refrigerated 1 week or wrapped in freezer paper and frozen several months. Defrost in the refrigerator before continuing with the recipe.)
• To bake, preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Slice the dough into 1/8-inch-thick coins. Arrange as many as will fit on the prepared sheets, leaving 2 inches between the cookies. Dip a fork in water, shake dry and use it to flatten the cookies. Bake the cookies until well browned, for about 12 minutes, exchanging the position of the baking sheets in the oven halfway. Let the cookies cool on parchment until firm enough to dislodge with a spatula, for about 5 minutes. Gently transfer to racks in a single layer. Arrange and bake the remaining coins in the same manner. Cool the cookies completely on racks. Store in an airtight container at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.