Cranberry Orange Icebox CookiesCranberry Orange Icebox Cookies/Appetite for china עוגיות תפוז וחמוציות-מתכון בעברית
Adapted from Gourmet's "Pistachio Cranberry Icebox Cookies", December 2006
1 cup all-purpose flour =140 gr
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar (use less,it's too sweet)
3 teaspoons finely grated orange zest (1 orange is good)
1/2 cup dried cranberries
1/2 cup unsalted roasted almonds, chopped
1 egg, lightly beaten
1/4 cup granulated sugar for cookie rims
H O W :
In a large bowl, sift together flour, cinnamon, and salt. In a separate large bowl (or in an electric mixer) cream together butter, sugar, and orange zest until light and airy. Add flour mixture in three doses, and mix together until well-combined. Stir in cranberries and almonds. Halve the dough, and roll each half into 1 1/2-inch wide logs. Wrap each log and place it in the fridge to chill for at least 2 hours. (If in a hurry, toss into the freezer for at least 30 minutes.) These can also be chilled overnight.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Have eggwash ready in one small bowl and granulated sugar in another. Slice each log into 1/4-inch-thick rounds. Take a round and roll the sides first in eggwash, then in sugar, until the sides are coated. Repeat with all the slices, then line on cookies sheets abouut 1 inch apart. Bake cookies, rotating the top and bottom sheets halfway through, for 15 to 18 minutes total. Transfer cookies to a cooling rack.
The dough will keep 1 month in the freezer. Full recipe is here .
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