Anyway a wise person once said- “A balanced diet is a cookie in each hand”, and no, the wise person is not me!
I made different kinds of cookies this past year and this post is kind of delayed.
1. The bell-shaped cookies are scraps from Linzer cookies I made- recipe source here.
2. Ooh, that is the box I hand delivered the cookies in…
3. Bottom left are the citrusy orange sable cookies- recipe source here.
4. The gorgeous Australian Pistachio-ginger melbas- recipe source here.
On to the recipes, shall we?
Orange Sable cookies
- 1 1/4 cups slivered almonds
- 1 cup confectioners’ sugar
- 6 tbsp crisco and 6 tbsp unsalted butter
- 3 tbsp finely grated orange zest (2 to 3 oranges)
- 1 tsp clove powder
- 1/2 tsp freshly grated nutmeg
- 1 large egg
- 1 tbsp freshly squeezed orange juice
- 1 1/2 cups all-purpose flour
- 1 cup sanding or granulated sugar, for rolling
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.