Here is the absolute beauty of these cookies...Its one recipe that can be adapted to numerous amounts of flavor combinations. Seriously. These are cran-pistachio. The other flavor I made was lemon poppyseed. Then I drizzled those with lemon icing.
These are a breeze to whip up. Now getting them into said "log" shape with exact measurements for me was the challenge. My cookies came out half dollar size, a skosh small. The texture was melt in your mouth, light and buttery. These would be great to keep on hand in the freezer in different combo's for a quick coffee with friends. They would even fair well on the yearly Christmas platters.
(Courtesy of Smitten Kitchen)
Makes about 50 cookies
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoons vanilla or almond extract
2 cups (280 grams) all-purpose flour
- Mix in grated zest of 2 lemons; coat with or mix in 1/4 cup poppy seeds
- Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
- Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
- Mix in 1/2 cup chopped dried apricots; mix in 1/2 cup finely chopped pistachios
- Mix in 1/2 cup mini chocolate or peanut-butter chips
- Mix in 1/4 cup finely chopped candied ginger; coat with or mix in 1/4 cup sesame seeds
- Swap 1/4 cup of flour for unsweetened cocoa
- Swap 1/2 to 1 cup of flour for ground almonds, pecans, hazelnuts or walnuts
2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month).
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. (I used a silpat).
4. While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
Do ahead: Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.