Pistachio Lace Cookies Recipe

For the cookie dough, melt the butter and cool until tepid or barely warm
to the touch, for about 40 minutes.

Grind the pistachios and sugar in a food processor, pulsing on/off until
the nuts are coarsely chopped, or chop the nuts by hand and mix them with
the sugar. Blend the flour and the pistachio/sugar mixture using an
electric mixer. Add the tepid butter, orange juice and Grand Marnier and
mix just until evenly moistened. The dough will be wet and sticky. Spread
the dough out into a 1-inch wide log on a sheet of plastic wrap. Using the
wrap as an aid, roll the dough up in plastic. Refrigerate or freeze until
firm, for about 6 hours. (This can be prepared ahead and refrigerated 1
week or wrapped in freezer paper and frozen several months. Defrost in the
refrigerator before continuing with the recipe.)

To bake, preheat the oven to 325 degrees. Line 2 large baking sheets with
parchment paper. Slice the dough into 1/8-inch-thick coins. Arrange as many
as will fit on the prepared sheets, leaving 2 inches between the cookies.
Dip a fork in water, shake dry and use it to flatten the cookies. Bake the
cookies until well browned, for about 12 minutes, exchanging the psoition
of the baking sheets in the oven halfway. Let the cookies cool on parchment
until firm enough to dislodge with a spatula, for about 5 minutes. Gently
transfer to racks in a single layer. Arrange and bake the remaining coins
in the same manner. Cool the cookies completely on racks. Store in an
airtight container at room temperature.

Yield: about 8 dozen cookies