More cookies- no more for a while

I promise....


Anyway a wise person once said- "A balanced diet is a cookie in each hand", and no, the wise person is not me!

I made different kinds of cookies this past year and this post is kind of delayed.
1. The bell-shaped cookies are scraps from Linzer cookies I made- recipe source here.
2. Ooh, that is the box I hand delivered the cookies in...
3. Bottom left are the citrusy orange sable cookies- recipe source here.
4. The gorgeous Australian Pistachio-ginger melbas- recipe source here.

I am sending the orange sable cookies and Pistachio melbas to the cookies and cakes event hosted by Mahima of Indian vegetarian kitchen.

On to the recipes, shall we?

Orange Sable cookies

Ingredients

• 1 1/4 cups slivered almonds
• 1 cup confectioners' sugar
• 6 tbsp crisco and 6 tbsp unsalted butter 
• 3 tbsp finely grated orange zest (2 to 3 oranges)
• 1 tsp clove powder
• 1/2 tsp freshly grated nutmeg
• 1 large egg
• 1 tbsp freshly squeezed orange juice
• 1 1/2 cups all-purpose flour
• 1 cup sanding or granulated sugar, for rolling

Method

Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.

Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. 

Judgement

These were one of the best kinds. I loved them and so did the people I sent them to. The lovely smell of orange zest  and spices filled the house and it was hard to control from having it all for myself.

Pistachio-ginger melbas

Ingredients

1 1/2 cups all- purpose flour

1/4 tsp fine salt

1 cup sugar

1 tbsp packed grated lemon zest 

2 tsp grated orange zest

4 large eggs

1 cup whole raw pistachios

1/2 cup chopped crystalline ginger

Method

Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.

Whisk the flour and salt together in a bowl.

In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and  ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.

Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.

Wrap the loaf in plastic and freeze until firm, about 30 minutes.

Preheat the oven to 300°F.

Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)

Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

Judgement

The nuttiness of  pistachios with spicy ginger was worth it, only thing though- because of the ginger they seem to become less crispy in short time. But hey the taste was well worth!