Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 102

CHOCOL ATE-CA RDA MOM

STACKED COOKIES

MAKES ABOUT 24

Melding the f lavors of warm cardamom, rich cocoa, and bright orange,

these beauties are a sophisticated spin on holiday cookies.

1 cup unsalted butter
1¼ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour

1. In the bowl of a stand mixer fitted with the paddle
   attachment, beat butter and granulated sugar with
   a mixer at medium speed until fluffy, stopping to
   scrape sides of bowl. Add egg and vanilla; beat
   until combined. In a medium bowl, whisk together
   flour, confectioners’ sugar, baking powder, and
   salt. Gradually add flour mixture to butter mixture,
   beating until combined.


2. Remove half of dough from bowl. To remaining
   dough in bowl, beat in zest at medium speed until
   combined. Remove orange dough from bowl. Add
   remaining dough to bowl, and beat in pistachios,
   cocoa, and cardamom until combined.


3. On a dampened surface, place 2 (14-inch) sheets
   of plastic wrap lengthwise, overlapping slightly.
   Place chocolate dough on plastic; press dough into
   a 6x4-inch rectangle. Top with two more sheets of
   plastic wrap, overlapping slightly. Roll dough into a
   12 ½ x8½ -inch rectangle. Transfer wrapped dough to a
   cookie sheet. Repeat procedure with orange dough.
   Refrigerate until dough is firm and plastic wrap can
   easily be removed, about 45 minutes.
   4. Preheat oven to 350°. Line a large baking sheet
   with parchment paper.
   5. Place chocolate dough on a work surface, and
   gently remove top layer of plastic wrap. Lightly
   brush dough with 1 teaspoon water. Remove plastic
   wrap from both sides of orange dough. Place orange
   dough over chocolate dough, gently pressing. Trim
   edges of dough to straighten sides. Brush top of
   orange dough with remaining 1 teaspoon water. Cut
   dough lengthwise into 4 equal strips. Stack dough
   strips on top of each other, alternating chocolate
   and orange dough. Trim to straighten, if necessary.
   Cut stack into about 3⁄8-inch-wide pieces. Place
   pieces on their sides 1 inch apart on prepared pan.
   6. Bake, in batches, until almost firm, about
   12 minutes. Remove from oven; let cool on pan for
   2 minutes. Remove cookies to a wire rack, and let
   cool completely.

¼ cup confectioners’ sugar

1 teaspoon baking powder

¼ teaspoon kosher salt

1½ teaspoons orange zest

¼ cup finely chopped roasted

salted pistachios

3 tablespoons unsweetened

cocoa powder

¼ teaspoon ground cardamom

2 teaspoons water, divided