

A new cookie this year is these dried fruit cookies from my favorite, Ina Garten. The recipe, first published in her Barefoot at Home cookbook called only for figs, raisins and cherries. Last weekend on her television show, she made them, cut the amount of cherries and added dried apricots.
I followed her recipe from the show. The fruit, marinated for 8 hours in sherry and honey, has a great fruitcake taste. The cookie is almost a shortbread. It takes a while to make because of the marinating fruit so it isn't something you can whip up at a moment's notice. But it does make two large logs of cookies. Rolled in parchment and kept in the fridge. Therefore, you can bake a few fresh cookies off as needed.



We still have the Christmas tree cutout cookies to make -- Christmas Eve wouldn't be Christmas Eve without them. We'll do that this afternoon.
Don't forget, at Linderhof, Christmas is Cookies!
Italian Orange Anise Cookies
2 1/2 cups flour
2 1/2 t. baking powder
1/4 t. salt
2 large eggs
1/2 cup sugar
1/2 cup olive oil
1/4 cup whole milk
Finely grated zest of one orange
2T. freshly squeezed orange juice
1 1/2 t. pure anise extract
In a medium bowl, whisk together the flour, baking powder and salt
Beat the eggs with an electric mixer for 1 minute until frothy. Gradually add sugar and beat until thick -- 2 to 3 minutes. While beating slowly add the olive oil. On low speed, beat in the milk zest, orange juice and extract. With a wooden spoon, stir in the flour mixture in two increments. The dough will be sticky, if it's too sticky, add 2 to 3 T. more flour a tablespoon at a time.
Cover the bowl loosely with a kitchen towel and let the dough rest for 20 to 30 minutes.
Put the rack in the center of the oven and preheat to 350. Line two baking sheets with silpats or parchment.
Roll rounded teaspoonfuls of dough between your palms into smooth balls measure a scant 1 inch in diameter. Set the balls about 2 inches apart on the prepared sheets.
Bake one sheet at a time until the botoms of the cookies are lightly browned and their tops have cracks and are barely colored, 10 to 12 minutes. They will almost doublein size during baking. Do not overake -- the cookies should be tender, not dry. Cool the cookies on the cookie sheets for 3 to 5 minutes, then transfer them to a cooling rack to cool completely.
Icing:
1 cup sifted powdered sugar
1 T. unsalted butter at room temp
2 t. fresh orange juice
5 to 6 t. whole milk
1/2 t. pure anise extract
In a small bowl, combine the sugar, butter, orange juice 4 t. milk and the extract and beat with an electric mixture until smooth and thick. Beat in 1 to 2 t. more milk until the icing is the consistency of heavy cream.
One at a time, dip the tops of 5 or 6 cookies in the icing, then set them on the cooling rack and dust them immediately with colored sprinkles (I chose green for Christmas.) Repeat with the remaining cookies. Although you can serve the cookies once the icing has set, they really are best if made a day ahead.
2 1/2 t. baking powder
1/4 t. salt
2 large eggs
1/2 cup sugar
1/2 cup olive oil
1/4 cup whole milk
Finely grated zest of one orange
2T. freshly squeezed orange juice
1 1/2 t. pure anise extract
In a medium bowl, whisk together the flour, baking powder and salt
Beat the eggs with an electric mixer for 1 minute until frothy. Gradually add sugar and beat until thick -- 2 to 3 minutes. While beating slowly add the olive oil. On low speed, beat in the milk zest, orange juice and extract. With a wooden spoon, stir in the flour mixture in two increments. The dough will be sticky, if it's too sticky, add 2 to 3 T. more flour a tablespoon at a time.
Cover the bowl loosely with a kitchen towel and let the dough rest for 20 to 30 minutes.
Put the rack in the center of the oven and preheat to 350. Line two baking sheets with silpats or parchment.
Roll rounded teaspoonfuls of dough between your palms into smooth balls measure a scant 1 inch in diameter. Set the balls about 2 inches apart on the prepared sheets.
Bake one sheet at a time until the botoms of the cookies are lightly browned and their tops have cracks and are barely colored, 10 to 12 minutes. They will almost doublein size during baking. Do not overake -- the cookies should be tender, not dry. Cool the cookies on the cookie sheets for 3 to 5 minutes, then transfer them to a cooling rack to cool completely.
Icing:
1 cup sifted powdered sugar
1 T. unsalted butter at room temp
2 t. fresh orange juice
5 to 6 t. whole milk
1/2 t. pure anise extract
In a small bowl, combine the sugar, butter, orange juice 4 t. milk and the extract and beat with an electric mixture until smooth and thick. Beat in 1 to 2 t. more milk until the icing is the consistency of heavy cream.
One at a time, dip the tops of 5 or 6 cookies in the icing, then set them on the cooling rack and dust them immediately with colored sprinkles (I chose green for Christmas.) Repeat with the remaining cookies. Although you can serve the cookies once the icing has set, they really are best if made a day ahead.
1 comment:
Merry Christmas, Martha. Thanks for opening the doors and sharing Linderhof with us. You're hospitality has made our holidays more pleasant.
Post a Comment