SOUTHERN LIVING (^) | 89
Pistachio-Orange
Snickerdoodles
ACTIVE 30 MIN. - TOTAL 1 HOUR, 15 MIN.
MAKES 3 DOZEN
Pistachios and cardamom give this riff
on the snickerdoodle a touch of far-flung
flavor. (Say those last three words 10
times fast.)
2 1⁄4 cups (about 9 5⁄8 oz.)
all-purpose flour
1⁄2 tsp. baking soda
1⁄2 tsp. cream of tartar
1⁄2 tsp. kosher salt
1⁄2 tsp. orange zest (from 1 orange)
1⁄2 cup (4 oz.) unsalted butter,
softened
1⁄2 cup canola oil
1⁄2 cup (about 4 oz.) powdered sugar
1⁄2 cup plus 2 Tbsp. granulated sugar
1 large egg
1 tsp. vanilla extract
1⁄4 cup shelled raw pistachios
1⁄4 tsp. ground cardamom
- Preheat the oven to 350°F. Whisk
together the flour, baking soda, cream
of tartar, salt, and orange zest in a
medium bowl. - Beat the butter, oil, powdered sugar,
and 1⁄2 cup of the granulated sugar in a
heavy-duty electric stand mixer fitted
with the paddle attachment on medium
speed until smooth and glossy, 2 to 3
minutes. Add the egg and vanilla; beat
until combined, about 30 seconds. Add
the flour mixture; beat on low speed
until fully combined, 1 to 2 minutes.
Cover and chill 20 to 30 minutes. - Combine the pistachios, cardamom,
and remaining 2 tablespoons granulated
sugar in a mini food processor; pulse
until the pistachios are ground, about
15 times. Transfer the mixture to a
shallow dish. Using a 1 1⁄2-tablespoon
scoop, scoop the chilled dough into
balls, and roll each ball in the pistachio
mixture. Place about 2 inches apart
on the parchment paper-lined baking
sheets. Bake in the preheated oven
until barely golden and still mostly pale,
about 10 minutes. Cool the cookies on
the baking sheets on wire racks 5
minutes; transfer cookies to wire racks
to cool completely.
Salted Dulce de Leche
Sandwich Cookies
ACTIVE 45 MIN. - TOTAL 3 HOURS, 20 MIN.
MAKES 20 SANDWICH COOKIES
Dulce de leche is caramel made from
cream and sugar simmered for seven
hours. Since this is a busy time of year,
we call for the ready-made variety.1 cup all-purpose flour
1 cup cornstarch
1⁄4 tsp. baking powder
1⁄4 tsp. baking soda
1⁄2 cup plus 2 Tbsp. (5 oz.) salted
butter, softened
1⁄2 cup granulated sugar
2 large egg yolks
1 Tbsp. bourbon
1 tsp. lemon zest (from 1 lemon)
1 tsp. vanilla extract
7 Tbsp. canned dulce de leche
2 tsp. flaky sea salt (such as
Maldon)
Powdered sugar- Stir together the first 4 ingredients in
a medium bowl. Beat the butter and
sugar with a heavy-duty electric stand
mixer on medium until creamy. Reduce
the speed to medium-low, and add the
egg yolks, 1 at a time, beating until
combined after each addition. Add the
bourbon, zest, and vanilla, beating until
well blended. Gradually add flour
mixture to butter mixture, beating on
low just until the dough comes together. - Halve the dough; pat each half into
a 4-inch disk. Wrap each disk in plastic
wrap; chill 2 hours or up to 5 days. - Preheat the oven to 350°F. Unwrap
1 dough disk, and place on a lightly
floured surface. Roll the dough to
1⁄4-inch thickness. Using a floured
2 1⁄2-inch scalloped round cutter, cut
the cookies from dough, re-rolling the
scraps once. Place the cookies on
the parchment paper-lined baking
sheets. Bake in the preheated oven until
golden brown around edges, 10 to 11
minutes. Cool on baking sheets on wire
racks 2 minutes; transfer cookies to racks
to cool completely, about 20 minutes.
Repeat procedure with second disk. - Spread 1 teaspoon dulce de leche on
half of the cookies. Sprinkle salt evenly
over the top. Top with the remaining
cookies, flat side down. Using a fine
wire-mesh strainer, dust the cookies
with powdered sugar.
Jammy Shortbread
Cookies
ACTIVE 1 HOUR - TOTAL 3 HOURS, 35 MIN.,
INCLUDING 2 HOURS CHILLING
MAKES 3 DOZEN
Consider these the jelly doughnuts of the
cookie kingdom.1⁄2 cup (4 oz.) unsalted butter,
softened
3 oz. cream cheese, softened
2 Tbsp. powdered sugar
1⁄2 tsp. vanilla extract
1⁄2 tsp. almond extract
1 cup (about 4 1⁄4 oz.)
all-purpose flour
1⁄4 tsp. kosher salt
3⁄4 cup peach jam or other
favorite jam- Beat butter and cream cheese with
a heavy-duty electric stand mixer on
medium speed until combined and
whipped, about 30 seconds. Add
powdered sugar, and beat until
combined, about 30 seconds. Add
vanilla and almond extracts, and beat
until combined. Gradually add the flour
and salt, beating on low speed until
well blended. Shape the dough into a
4-inch disk. Wrap disk in plastic wrap;
chill until firm, at least 2 hours. - Preheat the oven to 350°F. Place
dough on a work surface heavily dusted
with powdered sugar, and roll to 1⁄8-inch
thickness. Using a 2 1⁄2-inch round cutter,
cut cookies from dough. Place on baking
sheets lined with parchment paper. Chill
until firm, about 10 minutes. - Spoon 1⁄2 teaspoon jam on each
cookie. Fold opposite sides toward
center of cookie, slightly overlapping
edges and pressing firmly to adhere.
(Powdered sugar should form a glue-like
layer over cookie to help adhere.) Press
down lightly on centers of cookies
where dough overlaps. - Bake in preheated oven until lightly
browned, 14 to 16 minutes. Cool on
baking sheets on wire racks 5 minutes;
transfer cookies to wire racks to cool
completely, about 20 minutes.