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Orange Lace Cookies

  • yield: Makes about 3 dozen
Photography: Robi Fiocca

Ingredients

  • 1/4 cup light corn syrup
  • 1/4 cup packed light-brown sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon Cointreau
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon orange zest, finely chopped (about 1 orange)
  • 1/8 teaspoon fine salt
  • Complements Melon with Orange-Ginger Syrup

Cook's Note

Cookies can be stored in an airtight container up to 2 days.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, August 2001

Reviews (18)

  • 5 Apr, 2011

    You could use orange extract instead of the alcohol.

  • 22 Mar, 2011

    what can you use instead of alcohol.

  • 22 Mar, 2011

    Instead of Cointreau, you could use Grand Marnier. It is a great orange-flavored liquor. All you would need would be a mini bottle.

  • 22 Mar, 2011

    You could just by a "nip" you know the small bottles like they have on airplanes.

  • 22 Mar, 2011

    I'll use triple sec as I already have it. The problem with switching to something like orange blossom water is that alcohol is often needed as it causes a chemical reaction in the batter. You might try vodka and extra orange rind, I've done that with lemon flavored cookies.

  • 5 Jun, 2010

    It seems a little much to buy a bottle of liquer just to make 36 cookies. Is there a substitute? Something that would be a little more economical?

  • 19 Apr, 2010

    Can I use " Orange Blossom Water" instead of Cointreau ? it has strong orange flavor.

  • 16 Apr, 2010

    cointreau is an orange flavored liquer...potent flavor addition to such a
    delicate cookie. The rind is very important to add that certain something
    that soooo enhances the flavor . Enjoy, mykele

  • 15 Apr, 2010

    what is cointreau?

  • 15 Apr, 2010

    Lahlah,

    Orange juice would probably work if you reduced it. Start with double the volume the recipe calls for, and cook it over medium-low heat until it evaporates down to the amount you need. Then it'll have that intense flavor that a liqueur would have.

  • 15 Apr, 2010

    I substituted the Italian lemon liquer in the place of the orange to serve with hot tea, and they were perfect for an afternoon tea or late night goodie with a cup of hot tea with honey and lemon.

  • 15 Apr, 2010

    If you want to add chocolate, dip half of each cookie in melted chocolate or spread the bottom side with melted chocolate. I make Florentine cookies like this and they are wonderful.

  • 15 Apr, 2010

    If you want to add chocolate, dip half of each cookie in melted chocolate or spread the bottom side with melted chocolate. I make Florentine cookies like this and they are wonderful.

  • 15 Apr, 2010

    Would orange juice work as an acceptable substitute for the Cointreau? We have a small citrus grove

  • 5 Aug, 2009

    Make sure you cook them long enough; they must be golden brown or they will not crisp up. Pretty good but not amazing.

  • 29 Jul, 2009

    These remind me of Lexi's Choc Chip cookies.....Wouldn't it be great to add some mini chips, or even some melted chocolate to these?!? Orange

  • 29 Jul, 2009

    These look amazing - can they be made ahead and frozen?

  • 18 Jun, 2008

    These are absolutely delicious.Be sure to only put 6 on each sheet for cooking though ,they really spread out.