Posts tagged ‘festive cookies’

Dec 26

Rugelach- Fig/Cognac Jam, Pistachio,Orange For Fiesta Friday #48

Rugelach

I am making another batch of my rugelach, the very one I put in my gift boxes, I always make a double batch of the dough because invariably I need to make more to give away after Christmas. This new batch is the same but I decided to add some chopped pistachio and a hint of candied orange peel (chopped really fine). Since I am baking for friends and you all are my friends right, I made enough to bring with me to the party hosted by the lonesome and totally awesome Angie@The Novice Gardener, I only say lonesome because this week she gave everyone the week off, no co hosts. Don’t worry Angie you won’t be lonesome for long, soon your house will be filled with eager party goers.

orange and pistachios added

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all purpose flour

3/4 cup pistachio’s- chopped

2 tbs finely chopped candied orange peel

1/4 tsp cardamom

1/4 tsp powdered ginger

1/2 cup fig jam

egg wash

sugar for sprinkling

1/4 cup light brown sugar packed

looks like dukkah

In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
Place pistachio (if they are not toasted already) on parchment lined sheet pan and toast in a 350 degree oven for 15 minutes (just until you can smell the nuts). Once the nuts have cooled enough to handle, and add the brown sugar cardamom and ginger, orange and chopped pistachio. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. Note: The dough should be cold when rolling, do not let the dough sit out and come to room temperature, it will get too sticky and you want to avoid using a lot of flour if at all possible. I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.

ready to roll

Place each rugelach on parchment lined baking sheet, brush with egg wash and sprinkle some sugar on each. Put in freezer for 15 minutes before baking. While they are in freezer pre heat your oven to 350 degrees.

Bake for 15-20 minutes until golden brown. Remove to cooling rack.

fresh from the oven

flaky and delicious

Dec 22

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Cardamom, Orange And Chocolate Ribbon Cookies – Cookies For Christmas

Ribbon Cookies

This is the last cookie I will be making to include in my gift boxes. It’s such a beautiful cookie, festive and delicious. The recipe came from my Mom, it’s probably from the 60’s, the original recipe did not contain cardamom or orange, that was my idea. Both are very subtle and go well together, the sum of all the parts makes a wonderful cookie. You can add whatever flavoring you like, you are not bound by cardamom and orange. I think orange, hazelnut and chocolate would be great. Almond extract to the vanilla portion would be lovely also. The great thing about these cookies is that you can change the flavor profile to suit your taste. I hope you enjoy!

Makes Approximately 36 cookies
1/2 cup unsalted butter at room temperature
1/2 cup good quality shortening at room temperature (I like Spectrum)
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg at room temperature
2 tablespoons whole milk or half and half
1 teaspoon vanilla extract
3 cups all-purpose flour
Zest of one orange
1/3 cup (1 1/2 ounces) semi-sweet chocolate melted (Use the microwave method — it’s great.)
1/4 teaspoon cardamom
1/2 cup toasted walnuts chopped finely
In mixing bowl beat butter and shortening with an electric mixer or stand mixer with paddle attachment for approximately 30 seconds. Add sugar, baking soda, and salt and beat until combined. Beat in the egg, milk, and vanilla. Add flour and mix to combine with spoon. Melt the chocolate in the microwave at 30-second intervals stirring in between. It took me 60 seconds.
Divide dough in half. Knead the melted chocolate and walnuts into half of the dough and then the cardamom and orange zest into the other half. Line a 9- by 5- by 3-inch loaf pan with plastic wrap. Divide chocolate dough in half and press into the bottom of the loaf pan, now divide the vanilla dough in half and press on top of chocolate layer, now another chocolate layer, and finish with the vanilla layer. Cover with the plastic wrap and refrigerate for at least 30 minutes, I freeze or refrigerate overnight. Preheat oven to 375° F.

Three equal pieces

Going into the oven find the cookie that isn’t facing the right way!! LOL

Remove from refrigerator, invert onto cutting board, and remove plastic wrap. Divide into 3 equal pieces (each is 3 inches) and cut each third into 12 equal pieces that are about 1/4 inch thick. Place on baking sheet with either parchment or silpat and bake for 10 to 12 minutes turning baking sheet around halfway through baking (5 minutes). BE CAREFUL NOT TO OVERBAKE! Remove from oven when edges start to turn a light brown. If you leave them in longer than the prescribed baking time they become overdone and are really crunchy. I took out my batch of cookies at 11 minutes. They were just right.