Spice Cookies

If you like a cookie filled with currants and spice, this one’s for you! Chocolate, orange, lemon, and brandy take it to another level. Complex in flavor, I think this cookie tastes even better the next day.

A great addition to your holiday cookie tray!

Spice Cookies
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Recipe type: Cookie
Author: Yotam Ottolenghi and Sami Tamimi from Jerusalem Cookbook
Serves: makes 16 cookies
Ingredients
  • 3/4 cup plus 2 T. currants
  • 2 T. brandy
  • scant 2 cups flour
  • 1-1/2 t. best quality cocoa powder
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 t. each, ground cinnamon, allspice, ginger, and nutmeg
  • 1/4 t. salt
  • 5 oz. dark chocolate, coarsely grated
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup superfine sugar
  • 1 t. vanilla extract
  • 1/2 t. grated lemon zest
  • 1/2 tsp. grated orange zest
  • 1/2 large egg (see note)
  • 1 T. diced candied citrus peel
  • GLAZE
  • 3 T. freshly squeezed lemon juice
  • 1-1/3 cups confectioners sugar
Instructions
  1. Soak the currants in the brandy for 10 minutes.
  2. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.
  3. Mix well.
  4. Put the butter, sugar, vanilla, and zests in a stand mixer with the beater attachment and beat just to combine, about 1 minute.
  5. With mixer running, add egg and mix another minute.
  6. Add the dry ingredients.
  7. Add the currants and brandy.
  8. Gently knead the dough in the bowl until it comes together.
  9. Divide into 1-3/4 oz. chunks and shape each into a round ball.
  10. Place on parchment lined baking sheets about 3/4″ apart.
  11. Rest in the refrigerator for at least one hour.
  12. Preheat oven to 375F
  13. Bake cookies for 15-20 minutes, until the top firms up but the center stays slightly soft.
  14. Remove from oven and allow to cool for 5 minutes.
  15. Transfer to a wire rack.
  16. While the cookies are still warm, whisk together the glaze until and thin and smooth icing forms.
  17. Pour 1 T. glaze over each cookie, leaving it to drip.
  18. Finish each with 3 pieces of candied peel placed at the center. (I used orange zest)
  19. Leave to set and serve, or store in an airtight container.
Notes

This is not a misprint. You actually use 1/2 of an egg. The easiest way to accomplish this is to break an egg into a small bowl and whisk it with a fork before dividing it in half.

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