STAR TRIBUNE CHRISTMAS COOKIE RECIPES PLUS

Spread a generous dollop of filling on bottom of a cookie. To assemble cookies: Finely chop remaining 1/2 cup pistachios and place in a shallow dish. Fold in pistachios, mixing until thoroughly incorporated. Reduce speed to low and add powdered sugar, in thirds, alternating with milk (or milk and orange juice), beginning and ending with powdered sugar, and beat until smooth (you may need another tablespoon or so of liquid to reach desired consistency). Add orange extract and vanilla extract and mix until thoroughly combined. In a bowl of an electric mixer on medium-high speed, beat butter with orange zest until light and fluffy. To prepare filling: In food processor fitted with a metal blade, pulse 1/2 cup pistachios until very fine (the nuts should almost clump together in a paste between your fingers). Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely. Bake until cookies are set but not browned, about 11 minutes (cookies will puff up in oven, but flatten). Roll dough balls in granulated sugar and place 2 inches apart on prepared baking sheets. Reduce speed to low and add flour mixture, in thirds, mixing until just incorporated.įorm dough into 1/2-inch balls (about the size of a chestnut). Add egg and vanilla extract and beat until thoroughly combined. In a bowl of an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.

In a large bowl, whisk together flour, salt, cream of tartar and baking soda, and reserve. To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper. Freshly grated zest of 1 orange, finely chopped.

granulated sugar, plus extra for rolling dough Note: This 2010 winner is from Scott Rohr of St. Dip half of each cookie in chocolate and place on wax paper until chocolate sets.

In a double boiler over gently simmering water, melt chocolate, whisking in enough butter (1 tablespoon at a time, up to about 4 tablespoons) to make a good dipping consistency. Bake until edges are lightly browned, about 12 minutes. Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade. Repeat with remaining dough, gathering up scraps, re-rolling and cutting until all dough is used. Using a 1 1/2-inch round cookie cutter, cut dough into rounds, and place cookies 1 inch apart on prepared baking sheets. On a lightly floured work surface, using a lightly floured rolling pin, roll dough to 1/4-inch thickness. Reduce speed to low, add flour and mix until just incorporated. Add egg yolk and orange zest, and beat until thoroughly combined.

Add sugar and beat until light and fluffy, about 2 minutes, scraping sides of bowl occasionally. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Preheat oven to 375 degrees and line baking sheets with parchment paper. (2 sticks) butter, at room temperature, plus extra for chocolate dipping sauce Paul, who adapted the recipe from Traditional Home. Note: This 2007 winner is from Eileen Troxel of St.

STAR TRIBUNE CHRISTMAS COOKIE RECIPES PLUS

Star tribune christmas cookie recipes