Pistachio Orange Lace Cookies

These cookies are a buttery wafer cookie, packed with pistachios and orange.  This recipe was first published in Gourmet, December 2002.

Pistachio Orange Lace Cookies
Makes 24 cookies

1/2 cup plus 2 tablespoons salted shelled pistachios
1/4 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
2 1/2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon orange-flavored liqueur such as Grand Marnier
1/2 teaspoon fresh orange zest, finely grated
1 tablespoon fresh orange juice

Pulse pistachios and sugar together in food processor until nuts are finely chopped but not ground.  Stir together with remaining ingredients in a bowl.

Spread dough onto wax paper and chill for 15 minutes.  Remove from refrigerator and roll into log 1/2” thick.  Freeze overnight.

Preheat oven to 325F.  Line baking sheet with parchment.

Cut frozen log into slices 1/8” thick, using a very sharp knife.   Arrange 2-3” apart on baking sheet.  Cookies will spread to about 2 times original size.

Bake about 10 minutes, until golden.  Cool cookies on sheets 10 minutes.  Slide parchment to racks to cool completely.  Store in airtight container at room temperature for 1 week.

NOTE: store layered between wax paper.