How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project
Day 5 and the cookies keep coming! Today’s cookie is an Orange-Almond Lace Cookie. I am truly not a fan of almonds but after the pecan lace cookies I made I really wanted to try these one! I am so glad that I did. They are truly delicious. Tony is taking them to work today and I am sure they will be a hit!
yield: Makes about 24
The egg makes these a little less delicate (and less likely to break) than traditional lace cookies.
- 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.)
Would I make these again? I think so. They were really good and very fast and simple to make. But are they a “to die for” cookie? Not really. A nice addition to a cookie platter though!