Monday, December 08, 2008

Two Cookie Recipes

The first one I saw on Martha Stewart's show this morning. They sounded really good, so I went to her Website and printed the recipe:

Pinched Orange Macaroons
Makes 5 dozen

2 large egg whites
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier or Cointreau

Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.

Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.

Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.

Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week

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The second cookie is one I made Sunday afternoon. The recipe is from the Cookbook my sister gave me for my birfday, along with a picture of the ones I made.

Libby's Lacy Chocolate Crisps
Makes 60 cookies

1/2 cup light corn syrup
1/3 cup butter
1/2 cup brown sugar
1/8 tsp salt
4 oz. semisweet baking chocolate (not chips)
1 cup flour
2/3 cup sweetened shredded coconut

Set the oven rack in the middle position and preheat oven to 350 degrees F. Prepare a 14-inch by 16-inch baking sheet by spraying it with cooking spray.
Heat corn syrup and butter in a heavy 2-quart saucepan over medium heat, swirling with a wooden spoon until butter is melted. Add brown sugar, salt, and chocolate, and stir. Bring to a boil and remove from heat. Add flour and coconut. Still until well mixed.

Drop mixture by *teaspoons onto baking sheet, at least 2-1/2 to 3 inches apart and no more than 12 cookies per sheet (see warning above and trust me, only put 8!). Bake 10 minutes or until crisps bubble vigorously and develop lacy holes. (10 minutes was exactly right for mine.) Let cool two minutes on baking sheet, then transfer cookies to a rack and cool completely. Store between sheets of wax paper in a covered tin.
*Warning: When the recipe says, "Drop mixture by teaspoons onto baking sheet," they really mean measured teaspoons, not the regular teaspoons that you use at the table. I made six pans of them, and only the last two pans came out correctly. Next time I make these, I'm only going to put 8 on a cookie sheet at a time. I could not get it into my head that the dough balls needed to be very small with lots of room in between them. They really spread out and will run into each other just making a big blob instead of pretty, individual cookies.

These are very thin and crispy. They'd be good with vanilla ice cream.




This is a dish mat I made for my mom at her request. She wanted a really big one like I made for my sister. We all use these on our kitchen counters to dry dishes on.

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