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This is one of the best cookies I have ever tasted. My neighbor friend made these for a cookie contest, and thought surely she would win. Lost to rosemary lemon cookies, but I swear I don't see how friend lost.
Pistachio Cranberry Icebox Cookies.
1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon freshly grated orange zest
1/2 cup unsalted pistachios, shells discarded
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup coarse decorative sugar
In a medium-size bowl, whisk together flour, cinnamon, and salt.
In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.
Reduce speed to low and gradually add flour mixture until dough comes together in clumps.
Add pistachios and cranberries.
Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.
Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.
Chill until very firm, at least 2 hours.
Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper.
In a small bowl, beat egg. Brush egg over logs on all sides.
Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)
Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.
Transfer cookies from parchment to racks and cool completely before serving
Here's the rosemary-lemon cookie that won
Rosemary-lemon cookies with olive oil glaze
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1 tsp lemon juice
1 Tbsp lemon zest
For the glaze:
1 c. Powdered sugar
2 Tbsp EVOO
1 tsp lemon juice
2-3 Tbsp water
Preheat oven to 375. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg, lemon juice, and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
Roll dough 1/4 in thick onto a floured surface and cut out in whatever shapes you desire: amputees, puppies, boobs, you get the point.
Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, about 10 minutes. Let cool on sheets on wire racks.
To make the glaze: add EVOO, lemon juice, and water to powdered sugar. Continue adding water or milk until you reach the desired consistency. Top cookies with glaze and garnish with a sprig of rosemary.
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