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Orange Lace Cookies

Recipe photo courtesy of Robi Fiocca

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.

Source: Martha Stewart Living, August 2001



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How would you rate this recipe?
  • MS10842909
    5 APR, 2011
    You could use orange extract instead of the alcohol.
  • liz2262
    22 MAR, 2011
    what can you use instead of alcohol.
  • 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.
  • pbdeal
    22 MAR, 2011
    You could just by a "nip" you know the small bottles like they have on airplanes.
  • 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.
  • 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?
  • cerine
    19 APR, 2010
    Can I use " Orange Blossom Water" instead of Cointreau ? it has strong orange flavor.
  • 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
  • fau
    15 APR, 2010
    what is cointreau?
  • 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.

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