ORANGE FRENCH LACE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
- Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
- With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
CHOCOLATE CRINKLE COOKIES
These chocolatey cookies are rolled in an icing sugar coating, creating a a snow-dusted crinkled cookiescape.Click here to watch how to make this recipe.
Provided by Anna Olson
Categories bake,chocolate,dessert,eggs and dairy,snack
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.
- Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.
- With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn't have to hold a "ribbon"). Whisk in the melted chocolate.
- Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute - it will tighten up.
- Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.
LACE COOKIES
Provided by Food Network
Time 12m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
- Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.
LEMON CRINKLE COOKIES
These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
GIANT CRINKLED CHOCOLATE CHIP COOKIES
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 30m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
- Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
- After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram
CHOCOLATE CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
ALMOND TUILES
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
- In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
- Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
- Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
- Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.
ALMOND LACE COOKIES
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
- Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
- Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.
CRINKLED LACE COOKIES
Serve these crisp, delicate almond cookies with Figs and Raspberries With Lavender-Honey Cream for an unforgettable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Melt butter in a small saucepan over medium heat. Add sugar, cream, and salt. Cook, stirring, until mixture just begins to boil. Remove from heat; stir in almonds and flour.
- Working in batches of 6, place teaspoons of batter about 2 1/2 inches apart on a parchment-lined baking sheet. Bake until golden brown, 9 to 10 minutes.
- Let cookies stand until they can be lifted without breaking, 3 to 4 minutes. Quickly fold and shape as desired. Transfer to a wire rack to cool completely. Repeat with remaining batter.
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