From "Above and Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 tablespoons flour
  • 1/3 teaspoon salt
  • 1 cup quick-cooking oats
  • 4 ounces bittersweet or semisweet chocolate
  • 1 tablespoon butter
  • 2 tablespoons orange zest
  • 1 tablespoon Grand Marnier

In a mixing bowl, cream butter and sugar.  Add egg and almond extract, mixing well.  Add flour, salt and oats.  Line a baking sheet with aluminum foil.  Use a melon baller (for more uniform shapes) and drop dough by 1/2 teaspoonsful onto foil.  (Use only this small amount; dough will spread to give a lacy effect in the finished cookie.)  Place only 6 cookies at a time on an average-sized baking sheet.

Bake in a 350-degree oven for 5 to 8 minutes until lightly browned.  Slide foil off sheet and completely cool cookies before removing from foil.  (If they resist at all they are not completely cool.)

For filling: 
In the top of a double boiler or in a microwave at medium power, melt chocolate and butter.  Stir in orange zest and Grand Marnier.  Cool slightly.  Spread mixture on the flat side of 1 cookie and sandwich with a second.  Let cool and serve.

YIELDS: 18 sandwich cookies

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