Lace Cookies With Orange-Mascarpone Filling And Raspberries
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Pecan1 tsp
Sugar1 tbsp
Unbleached All-Purpose Flour1.5 tsps
Molasse1 cup
Heavy Cream (chilled)1 tsp
Pure Vanilla Extract4.5 cup ounces
Mascarpone (at room temperature)Directions:
1
For the Lace Cookies: Preheat oven to 350 degrees F
2
Line an 18 by 12-inch baking sheet with aluminum foil
3
Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped
4
Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped
5
Transfer the dough to a bowl
6
Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time
7
Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown
8
Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven
9
Remove from the oven and place, still on the foil, on a cake rack to cool completely
10
Continue to bake the cookies in batches until all the dough is used
11
(Make extra cookies, as they are very fragile and break easily
12
) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies
13
If holding the cookies for any length of time, place in an airtight container
14
For the Orange Mascarpone Filling: Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff
15
Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth
16
Be careful not to over mix, because the mascarpone might separate
17
Use immediately, or set aside and refrigerate for up to 3 hours
18
To assemble, place 1 lace cookie on a dessert plate
19
Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag
20
Place 4 raspberries, equally spaced, on the filling
21
Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling
22
Repeat with the remaining cookies and filling
23
Garnish each dessert with 3 or 4 raspberries and a mint sprig
24
Serve immediately