A tender delicate cutout cookie, perfect for the holiday season.
In partnership with Crate and Barrel.
- 1 pound + 4 tablespoons unsalted butter -515 grams or 4.5 sticks, softened
- 1.5 cups powdered sugar -165 grams, additional for rolling
- 2 large eggs, whisked
- Zest of 1 large orange or 3 smaller mandarin oranges
- 1 teaspoon kosher salt
- 8 cups all-purpose flour – 1000 grams (spooned and leveled if not weighing)
- 1/2 teaspoon baking powder
- 2 teaspoons whole aniseed (not star anise)
- 2 teaspoons ground anise
- 1/2 cup chopped unsalted pistachios (optional)
- 1 cup powdered sugar/confectioners sugar
- 2–3 teaspoons of orange blossom water
- pinch of salt
- orange zest, about 1/2 teaspoon
Preparing the Dough
- In the bowl of your Artisan KitchenAid Mixer, fitted with paddle attachment add your softened butter and powdered sugar.
- Set to stir setting initially to ensure powdered sugar doesn’t come out of the bowl. Slowly mix until sugar and butter are incorporated then increase speed to about a 6 for 3-4 minutes until light and fluffy.
- Add your 2 whisked eggs and be sure to stop and scrape down sides as needed. Add your orange zest.
- Your mixture at this time will probably look slightly curdled, that’s ok.
- Slow your mixer down to stir again and add in half your flour, mix.
- Once combined add in the rest of your flour, baking powder and spices.
- Dough should be thick.
- Remove from mixer and split into 2, if you’d like to add pistachios to one dough – or even both, add in your chopped pistachios now and work into your dough. If you want to add to both – double to 1 full cup.
- Wrap in plastic wrap and pop into the fridge for about 30 minutes.
- Preheat your oven to 350 degrees and rack set to center of oven while your dough chills.
Rolling and Shaping
- Remove your dough out of the fridge and cut off a portion to work with.
- Sprinkle your work surface with a bit of powdered sugar, a cold countertop is best to work.
- Using a rolling pin, begin to roll out your dough until it’s evenly about 1/8″ thick.
- Then begin using your Lekue Christmas Tree Multi Cookie Cutter and Winter Cookie Cutters to cut out festive cookies.
- Continue to gather scraps of dough and reroll – chill again if needed.
- Line your cookies on your All-Clad Pro-Release Cookie Sheet, leaving cookies 1/2-3/4″ apart. Bake in center of oven for 14-17 minutes until edges and bottoms begin to slightly brown but cookies remain white in color on top.
- Begin checking cookies at the 14 minute mark as oven temperatures vary.
- Remove from oven and let cool on cooling rack before decorating.
- In a small bowl, add your powdered sugar, a few teaspoons of orange blossom water, salt and orange zest.
- Stir heavily with a spoon until all the sugar is incorporated.
- The glaze should be thick but run off the spoon.
- Test 1 cookie with the glaze to ensure it hardens after 5-6 minutes – if it doesn’t add some additional powdered sugar to your mix to thicken.
- If it’s too thick, add a splash more orange blossom water to thin.
- Once desired consistency is achieve, glaze cookies, add sprinkles or make additional batches and color.
- Glaze is best used immediately.
- Cooking dough can be frozen in a sealed container for up to 3 months, as well as baked and frosted cookies. You can also freeze unglazed cookies ahead and decorate before serving.
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