Ingredients: |
Ingredients: 2 c. unbleached all-purpose flour
1 tsp. ground cardamom
1 tsp. salt
2 sticks unsalted butter, softened
⅔ c. light brown sugar, packed
1½ tsp. finely grated orange zest
½ c. tart dried cherries, coarsely chopped
½ c. shelled, raw pistachios
egg white from 1 large egg, lightly beaten
¼ c. coarse or decorative sugar
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Directions: |
Directions:1. Whisk together flour, cardamom and salt in a bowl; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar and orange zest at medium speed until well blended, about 2 minutes. Stop a few times to scrape the sides and bottom of the bowl with a rubber spatula. The mixture should be smooth and velvety, not fluffy. Overbeating incorporates too much air and cookies will spread when baked.
3. Reduce speed to low and add the flour mixture in 3 batches, mixing just until the dough comes together in clumps (stopped and scraping the bowl a few times with your spatula), then mix in cherries and pistachios. You want all of the ingredients to be integrated without overworking/overmixing the dough.
4. Gather and press dough together, then divide into 2 equal pieces. Form each piece into a log about 1½-inches in diameter, using plastic wrap as an aid. Tightly wrap each log in plastic wrap, then chill in the refrigerator until very firm, at least 2 hours. Dough can be refrigerated up to 3 days or frozen for a month. If freezing, wrap the logs in plastic wrap, then in foil ~ or place in a freezer bag. Thaw in the refrigerator before using.
5. Heat oven to 350º. Line 2 large baking sheet with parchment paper.
6. Brush egg white evenly over each log, avoiding the ends. On a separate piece of parchment or wax paper, sprinkle coarse sugar and press bars onto the sugar turning to coat well and evenly, avoiding the ends. Cut each log crosswise into ¼-inch slices. If dough gets sticky or too soft, return to refrigerator until firm. Arrange cookies 1-inch apart on lined baking sheets.
7. Bake cookies, switching position of sheets halfway through baking, about 14-18 minutes total until light golden. When done slide the cookies on the parchment directly to cooling racks. Store cooled cookies in airtight container. |
This recipe for Icebox Cookies is from