Irish Lace Sandwich Cookies
(from Above & Beyond Parsley, the Junior League of Kansas City, MO Cookbook)


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.

Yield 18 sandwich cookies