INGREDIENTS:
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
- 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
