More cookies- no more for a while

I promise….

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.

I am sending the orange sable cookies and Pistachio melbas to the cookies and cakes event hosted by Mahima of Indian vegetarian kitchen.

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

Place almonds and confectioners’ sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.

Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. 


These were one of the best kinds. I loved them and so did the people I sent them to. The lovely smell of orange zest  and spices filled the house and it was hard to control from having it all for myself.

Pistachio-ginger melbas


1 1/2 cups all- purpose flour

1/4 tsp fine salt

1 cup sugar

1 tbsp packed grated lemon zest 

2 tsp grated orange zest

4 large eggs

1 cup whole raw pistachios

1/2 cup chopped crystalline ginger


Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.

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.


The nuttiness of  pistachios with spicy ginger was worth it, only thing though- because of the ginger they seem to become less crispy in short time. But hey the taste was well worth!

4 thoughts on “More cookies- no more for a while

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