Ode-to-Panettone Cookies
Ode to Panettone Cookies are slice-and-bake spiced cookies filled with citrus zest, speckled with dried candied fruit and raisins and finished with sparkly, sugared edges.
Servings: 28 servings
Calories: 167kcal
Ingredients
- 1 cup brandy or orange liqueur*
- ¾ cup raisins
- ½ cup dried fruit and peel mix*
- 1 cup + 2 tablespoons cold unsalted butter cut into ½-inch cubes
- ½ cup granulated sugar
- ¼ cup dark brown sugar packed
- 2 tablespoon orange zest from about 1 medium navel orange
- 1 tablespoon lemon zest from about 1 large lemon
- 1 teaspoon almond extract
- 2 ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup turbinado sugar or Demerara sugar
- gold sanding sugar optional
Instructions
- In a medium bowl covered with a lid, combine brandy or liqueur, raisins, and fruit and peel mix, and let stand overnight.1 cup brandy or orange liqueur*, ¾ cup raisins, ½ cup dried fruit and peel mix*
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, orange zest, lemon zest, and almond extract at medium-high speed until super light and creamy, 3 to 5 minutes, stopping to scrape sides of bowl.1 cup + 2 tablespoons cold unsalted butter, ½ cup granulated sugar, ¼ cup dark brown sugar, 2 tablespoon orange zest, 1 tablespoon lemon zest, 1 teaspoon almond extract
- Add flour and salt, and beat at low speed just until combined.2 ¼ cup all-purpose flour, ½ teaspoon kosher salt
- Drain raisin mixture, reserving soaking liquid. Add raisin mixture to dough, and beat at low just until combined. Divide dough in half, and place each half on a large piece of plastic wrap. Shape each half into a smooth 2- to 2¼-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 325°F. Line 2 rimmed baking sheet with parchment paper.
- In a small bowl, combine turbinado sugar or Demerara sugar and sanding sugar (if using).¼ cup turbinado sugar, gold sanding sugar
- Using a silicone pastry brush, brush dough logs with reserved soaking liquid. Pour sugar mixture onto a baking sheet or flat plate and roll logs in sugar mixture until sides are completely covered. Cut each log crosswise into ½-inch slices. Place about 1 inch apart on prepared pans.
- Bake until edges are just beginning to brown, 15 to 18 minutes, rotating pans halfway through baking. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 4 days.
Notes
- *I used Paradise Holiday Fruit Old English Fruit & Peel Mix and Grand Marnier
- A 2- to 3-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular, counterclockwise motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.
- Make Ahead: Recipe can be prepared through step 3 and refrigerated for up 1 to week. Bake as directed
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
