New This Month

Orange Lace Cookies

6

These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for an impressive dessert.

  • Yield: Makes about 3 dozen

Photography: Robi Fiocca

Source: Martha Stewart Living, August 2001

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
  • Melon with Orange-Ginger Syrup

Directions

  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. 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.

Reviews Add a comment

  • brelexy
    5 APR, 2011
    You could use orange extract instead of the alcohol.
    Reply
  • liz2262
    22 MAR, 2011
    what can you use instead of alcohol.
    Reply
  • Sharon Carbine
    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.
    Reply
  • pbdeal
    22 MAR, 2011
    You could just by a "nip" you know the small bottles like they have on airplanes.
    Reply
  • jvs
    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.
    Reply
  • Della322
    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?
    Reply
  • cerine
    19 APR, 2010
    Can I use " Orange Blossom Water" instead of Cointreau ? it has strong orange flavor.
    Reply
  • mykele
    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
    Reply
  • fau
    15 APR, 2010
    what is cointreau?
    Reply
  • Anarie
    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.
    Reply