Jesse Szewczyk’s Campari Shortbread Cookies Pop With Cri Crispy Orange Sugar

Cute, festive Campari short cookies with crunchy orange sugar, from the new cookbook Cookies via Jesse Szewczyk, proving that Campari isn’t just for blacks. A yuletide red, bittersweet Italian aperitif that complements the sweet cream for a delicious, adult holiday treat cookies.

Related: Jesse Szewczyk gives these holiday sugar cookies a crazy spin

[Reprinted with permission from Cookies. Copyright © 2021 by Jesse Szewczyk. Photographs copyright © 2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.]

Campari Shortbread Cookies Crispy Orange Sugar

Jesse Szewczyk

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  • Work for

    2 dozen


  • 2 tablespoons raw sugar, such as turbinado or granulated sugar
  • 1 teaspoon grated orange peel
  • lb (3 sticks) unsalted butter, softened
  • 3¼ cups powdered sugar, chia
  • 1 teaspoon kosher salt, plus a pinch
  • 3 cups all-purpose flour, plus more for dusting
  • 5 tablespoons Campari (or Aperol)
  • 1 teaspoon vanilla essential oil
  • A pinch of kosher salt
Main keyword


  1. In a small bowl, mix raw sugar and peel. Use your fingertips to massage the lemon peel until it is very fragrant. Spread the sugar in layers on a plate. Leave at room temperature (up to overnight), uncovered, let dry while making cookies.

  2. Line 2 baking sheets with parchment paper or a non-stick baking mat.

  3. In a large bowl, mix butter, 1 cup sugar, and 1 teaspoon salt. Beat on medium speed 2 minutes or until smooth and fluffy. Turn off the mixer; Add flour. Beat on low speed 2-3 minutes or until a dry dough forms.

  4. Transfer the dough to a sheet of parchment lightly coated with flour; Click on a ball. Dust the dough with flour and cover with a second sheet of parchment; Roll dough to ½ inch thickness. Remove the top piece of parchment. Use the 2 ½ inch circular cutter to cut the circles; Place 1½ inches apart on prepared baking sheets. Press the dough crumbs together into a ball; Repeat the rolling and cutting process. Freeze the cut cookies for 20 minutes.

  5. Arrange the 2 racks on the top center and bottom center of the oven. Preheat oven to 350°F.

  6. Bake both sheets 15–19 minutes, switching positions midway, until the top is lightly golden brown. Cool completely on baking sheet.

  7. In a large bowl, beat remaining 2 cups powdered sugar, Campari, vanilla, and a pinch of salt until smooth. (If the glaze is too thick, add more Campari; if too thin, add more confectioner’s sugar.) Dip the cookie tops in the glaze, letting the excess drip back into the bowl. Sprinkle biscuits with orange sugar; for 1 hour. (Once the glaze is completely dry, the cookies can be stored in a single layer for up to 1 week in an airtight container.)

Shelves in the kitchen

Make 2 dozen.

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https://parade.com/1302241/alison-ashton/campari-shortbread-cookies-with-crunchy-orange-sugar-recipe/ Jesse Szewczyk’s Campari Shortbread Cookies Pop With Cri Crispy Orange Sugar

Caroline Bleakley

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