Orange-Pistachio Lace Cookies3/4 cup unsalted butter1 1/2 cups shelled pistachios, finely chopped 3/4 cup sugar 1 Tbsp flour 2 tsp grated orange peel 1/2 tsp salt 1 large egg, beaten to blend Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir butter in heavy medium sauepan over medium-low heat until melted. Remove from heat. Stir in pistachios, sugar, flour, orange peel and salt, then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3-inches apart. Bake cookies until lacy and golden brown, about 15 min. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with new parchment paper for each batch. Note: These can be made up to 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature or freeze up to 1 month. You may also use almonds in place of pistachios. Makes 2 Dozen Back to the Cookbook Index On to the next Recipe |
