Ingredients
1/4 cup light corn syrup
1/4 cup packed light-brown sugar
1/4 cup unsalted butter
1 tablespoon Cointreau
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon orange zest, finely chopped (about 1 orange)
1/8 teaspoon fine salt
Melon with Orange-Ginger Syrup
Preparation
Preheat oven to 350 degrees. Place a Silpat (a nonstick baking mat), or parchment paper, on a baking sheet; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined.
Drop heaping teaspoons of batter onto prepared baking sheet, about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread out, bubble, and turn golden brown, about 14 minutes. Remove from oven, and let stand until cookies firm slightly, about 4 minutes. Using a spatula, remove cookies from sheet; place on a wire rack, and let cool until crisp. Repeat until all batter has been used, stirring batter in between batches. Cool cookies completely.
