 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
These cookies have a unique taste from orange and lemon zest - plus a bit of spicy zip from black pepper, cloves, and cinnamon. Cook time is for one batch of cookies at a time. Adapted from an old recipe clipping from Woman's World. Please note - prep time is only for the mixing of dough etc. There is also chilling time - 30 minutes to chill the dough before forming into slicing logs, as well as 1 hour in the freezer after the nuts are pressed into the dough. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons freshly grated orange zest |
2 teaspoons freshly grated lemons, zest of |
1 teaspoon baking powder |
1/2 teaspoon black pepper (finely ground) |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
3/4 cup unsalted butter, at room temperature |
1/2 cup light brown sugar |
1/2 cup granulated sugar |
1 large egg |
1/8 cup dried currants or 1/8 cup chopped raisins |
1/2 cup chopped nuts (such as chopped almonds) |
Directions:
1. Combine flour, lemon and orange zests, baking powder, black pepper, cinnamon, ground cloves,and salt and set aside.
2. Cream butter and both sugars until light and fluffy.
3. Beat egg into butter mixture.
4. Stir flour mixture into butter mixture until combined.
5. Add currants or chopped raisins and stir to combine.
6. Wrap in plastic and chill in fridge until firm (at least 30 minutes).
7. Once firm, roll dough into 2 large logs.
8. Sprinkle chopped nuts out onto a large platter and roll the logs in the nuts- pressing them so the nuts stick.
9. Wrap logs well in plastic and freeze at least 1 hour.
10. When ready to bake your cookies, preheat oven to 350 degreees F.
11. While oven is preheating, let dough sit on your counter to soften just enough to cut easily with a knife.
12. Using a sharp knife, cut off round slices from the dough log and place on GREASED cookie sheets.
13. Bake until golden brown, about 12 minutes (check at 10 minutes).
14. Cool on racks.
|
|