PISTACHIO LACE COOKIES
Provided by Food Network
Categories dessert
Time 7h15m
Yield about 8 dozen cookies
Number Of Ingredients 6
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.
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Onyemaobi Promise
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique, your friends and family will love them.
RJ Tucker
[email protected]I'm allergic to nuts, so I substituted the pistachios with chopped walnuts. The cookies still turned out great!
Gary Workman
[email protected]These cookies are a great way to use up leftover egg whites. I always have a few egg whites left over after making macarons, and these cookies are the perfect way to use them up.
padam rawat
[email protected]I'm not a huge fan of pistachios, but I actually really enjoyed these cookies. The pistachio flavor is subtle and not overpowering.
Scott Cowan
[email protected]These cookies are amazing! I've never had anything like them before. They're so light and airy, and the pistachio flavor is incredible.
Mugibor Islam
[email protected]The cookies didn't turn out as lacey as I thought they would. I'm not sure what I did wrong.
Najma Saleem
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Liam Pelkey
[email protected]I love how easy these cookies are to make. I can always whip up a batch when I'm short on time.
Padraig McCormack
[email protected]These cookies are delicious! The pistachio flavor is really unique and the lacey texture is beautiful.
VAMPIRE FF
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of sweet and nutty.
Sseki Bash
[email protected]These cookies are so simple to make, yet they're so impressive! I brought them to a party and they were a hit. Everyone loved them.