Pistachio Lace Cookies Food

LACE COOKIES

Steps:

• Heat oven to 375° F.
• In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
• Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
• Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.

LACE COOKIES

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.

PISTACHIO ORANGE LACE COOKIES

Steps:

• Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a mixing bowl to make a dough.
• Spread the dough in a 12 inch long strip on a large sheet of plastice wrap and, starting with a long side, roll up dough in the plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
• Roll dough into a 15 X 1 inch log, using the plastic wrap as an aid. Halve the log crosswise and chill halves, wrapped in plastic wrap until they are firm, about 3 hours.
• Preheat oven to 325°F
• Cut 1 log crosswise into 1/8 inch thick slices with a serrated knife and arrange cookies, about 2 inches apart on 2 parchment lined large baking sheets.
• Flatten each cookie into a 1 1/2 inch round with the back of a fork, dipping the fork in water and shaking off the excess water for each cookie.
• Bake in upper and lower thirds of oven, switching position of the sheets halfway through baking, until golden, approximately 8 to 10 minutes total.
• Cool cookies on the baking sheets for 5 minutes, then transfer with a metal spatula to racks to cool completely.
• Make more cookies with remaining dough on cooled baking sheets lined with clean parchment.

PISTACHIO ORANGE LACE COOKIES

Steps:

• Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a bowl. Spread dough in a 12-inch-long strip on a large sheet of plastic wrap and, starting with a long side, roll up dough in plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
• Preheat oven to 325°F.
• Roll dough into a 15- by 1-inch log, using plastic wrap as an aid. Halve log crosswise and chill halves, wrapped in plastic wrap, until firm, about 3 hours.
• Cut 1 half crosswise into 1/8-inch-thick slices with a serrated knife and arrange about 2 inches apart on 2 parchment-lined large baking sheets. Flatten each cookie into a 1 1/2-inch round with the back of a fork or spoon, dipping fork in water and shaking off excess for each cookie.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 8 to 10 minutes total. Cool cookies on sheets 5 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets (line sheets with clean parchment).

PISTACHIO COOKIES

Steps:

• Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
• Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
• Stir in flour just until moist; fold in nuts taking care to not over mix.
• Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
• Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
• Transfer to wire rack to cool completely and enjoy.