Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden

Author:Elisabet der Nederlanden
Language: eng
Format: epub
Publisher: Ten Speed Press
Published: 2017-09-05T04:00:00+00:00

In a mortar, using a pestle, crush the cardamom pods until they open up. Free all of the black seeds from the pods, discard the pods, and crush the seeds until finely ground.

In a food processor, combine the flour, salt, crushed cardamom, brown sugar, and granulated sugar and pulse a few times to mix. Scatter the butter and cream cheese over the flour mixture and pulse until most of the butter and cream cheese is no longer visible and is roughly incorporated. Add 1 egg, the egg yolks, and vanilla and again pulse a few times just until the dough starts to come together.

Turn the dough out onto a lightly floured work surface and divide it into four equal pieces. Shape each piece into a disk ¾ to 1 inch thick, then wrap each disk in plastic wrap and refrigerate for 1 hour.

Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.

Place one dough disk on a large, lightly floured work surface and roll it out into about a 10-inch round. Spread 3 tablespoons of the fig jam evenly over the round, then top the jam evenly with one-fourth of the almonds. Using your palm, gently press the almonds into the dough. Cut the round into twelve equal wedges. Starting at the outside edge, gently roll up each wedge toward the point. Place the rolled cookies, evenly spaced, on a prepared baking sheet. Repeat with a second disk, arranging the rolled cookies on the second prepared baking sheet.

In a small bowl, whisk together the remaining egg, the cream, and the water, mixing well, to make an egg wash. Lightly brush the rolled cookies with half the egg wash, then sprinkle with 1 tablespoon of the coarse decorating sugar.

Bake the cookies for 30 to 35 minutes, until golden brown, switching the baking sheets between the racks about halfway through the baking time. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies to the racks and let cool completely. Repeat with the remaining two dough disks, filling, topping, baking, and cooling the cookies the same way before serving.

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