Ingredients
3 cups/419 grams all-purpose flour
1 teaspoon kosher salt (such as Diamond Crystal)
1¼ cups/284 grams unsalted butter, at room temperature
¾ cup/175 grams granulated sugar
1 large egg yolk
½ cup/76 grams roughly chopped candied orange peel
½ cup/76 grams shelled unsalted pistachios, roughly chopped
4 ounces bittersweet chocolate, coarsely
chopped
Instructions Whisk together flour and salt in a medium bowl. Combine butter and sugar in a large bowl, or in the bowl of a stand mixer. Using an electric mixer (fitted with the paddle attachment if using a stand mixer), beat at medium-high speed until the mixture is pale in color, about 2 minutes, scraping down the sides with a rubber spatula, as needed. Add egg yolk and blend until combined.
Add flour mixture and mix on low until combined. If there are dried bits of flour left around the bowl, use a rubber spatula to incorporate. Add orange peel, pistachios and chopped chocolate and fold in with a rubber spatula. (The dough will be crumbly. If necessary, use the electric mixer to add the mix-ins, or work them in with your hands.)*
To form the cookies, line an 8- by 8-inch baking pan with plastic wrap and leave a generous amount of overhang on all sides. Transfer the dough to the prepared pan and pat to flatten in an even layer. Cover with plastic wrap and chill dough 8 hours or overnight before baking.
To bake the cookies, heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using the plastic wrap overhang, remove the dough from the pan and cut the square into three equal rectangles. Cut each rectangle crosswise into roughly ⅓-inch-thick slices (about 48 cookies total) and lay them flat on the prepared baking sheets, about ¾-inch apart. (If the dough crumbles when slicing, simply push the mixture together to reform the cookie.) Bake until lightly golden on the bottom but still blonde on the edges, 15 to 17 minutes.
Remove from the oven, allow cookies to cool on the sheets. The cookies will keep in an airtight container at room temperature for up to 1 week.
* I found it necessary to use the mixture as the dough is very stiff.
Description
This shortbread dough is crumbly but pressed in the pan, it works perfectly. The cookies are delicious.
Servings
48
Notes
I substituted Craisins for the Orange peel as I had Craisins in the house and thought it would be a treasure hunt to find the oranges in the store and I didn't feel like making them myself. The directions call for cutting them 1/3" but that won't produce 48 pieces. I cut them 1/2" which was also easier to handle. They are wonderful, but don't look perfect when baked.
Source
Sue Li for the New York Times
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