You may also like
Categories:
flour cinnamon salt unsalted butter sugar orange zest pistachios cranberries egg decorative sugar parchment paper
Viewed: 58 - Published at: 7 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon finely grated fresh orange zest
- 1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
- 1/3 cup dried cranberries (1 1/4 oz)
- 1 large egg, lightly beaten
- 1/4 cup decorative sugar (preferably coarse)
- parchment paper
Method
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
