Today was another easy cookie recipe, akin to the brownie thins I made yesterday. Remember how I said the brownie thins were like lace cookies? Well, today I made lace cookies. I guess they’re similar in the fact that they are both easy to make, expand A LOT when baked, utilize mostly butter, require dropping onto a baking sheet, and are very, very thin, but lace cookies have the brownie thins beat in their delicateness … and butteriness. When I took the cookies off of the baking sheet, Jay was like, “wow, you put a lot of oil on that sheet,” after which I informed him that what looked like oil was all residue from the cookies themselves.
Even despite all this butter, these lace cookies are so thin that I am shocked they do not crumble in my fingers when I pick them up. They’re surprisingly sturdy and pack a satisfying crunch around the edges, with a nice chewiness in the center. As for the flavor, the orange zest adds a nice citrus acidity that tempers the luscious heaviness of the butter.
These took just about as much time to make as the brownie thins, even though no microwave was involved. Spooning out the batter onto baking sheets can be a bit messy, so I suggest using a spatula to catch the drops.
I suppose these would make good gifts, packed snuggly in a decorative tin, but it’s hard not to crave the buttery crunch of these cookies all for yourself.
Orange-Almond Lace Cookies
(original recipe Bon Appetit December 1999)
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 large egg, beaten to blend
Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)