Denise Pierces Macadamia Lace Cookies Recipes

DENISE PIERCE'S MACADAMIA LACE COOKIES

Steps:

• Heat oven to 350-degrees.
• Line two or three large baking sheets with nonstick baking liners or parchment.
• In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
• Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
• Let cool slightly, about 5 minutes.
• Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
• Stir until blended.
• Slowly add the browned butter and continue stirring until blended.
• Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown, 6-8 minutes.
• Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
• Repeat with remaining batter after sheets have cooled.
• Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.

CHOCOLATE MACADAMIA LACE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
• In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
• Pour butter mixture into small bowl and let cool slightly.
• In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
• Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
• Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

PASTA AND BURNT BUTTER SAUCE

Steps:

• Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
• Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
• Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
• Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.