Lace Cookies with Orange and Pistachio
1 1/4 cups salted shelled pistachios (not dyed red; 5 1/2 oz)
3/4 cup sugar
6 tablespoons all-purpose flour
5 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons Grand Marnier or other orange-flavored liqueur
1 teaspoon finely grated fresh orange zest
2 tablespoons fresh orange juice
Special equipment: parchment paper
• Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), and 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 degrees 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, and 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).
Note:
• Dough log can be chilled up to 5 days or frozen, wrapped in foil as well as plastic wrap, 1 month. If frozen, thaw dough just until it can be sliced.
• Cookies keep, layered between sheets of wax paper or parchment (cookies should not overlap), in an airtight container at room temperature 1 week.
Yield: 3 1/2 dozen cookies
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