cookie of the day!

[image from marthastewart.com]

This is the time of the year where my thoughts turn to cookies. I am not going to lie to you. I am thinking about cookies a lot. So what better place to turn than Martha's Cookie of the Day Website. I love pouring over all the recipes. I could definitely be convinced to make these Pinched Orange Macaroons.

I think they are more macaron than macaroon, don't you?

This time I vow not to deviate from the oven temperature, baking time and ingredient proportions. Well, maybe "vow" is too strong of a word. I will get back to you on that.

Ingredients

Makes 5 dozen

• 2 large egg whites
• 1/8 teaspoon pure almond extract
• 1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
• 1 pound almond paste
• Zest of 1 orange
• 1 tablespoon orange liqueur, such as Grand Marnier

Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.
2. Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.
3. Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
4. Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week.