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.
[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
- 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
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.
Line 2 baking sheets with parchment paper or a non-stick baking mat.
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.
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.
Arrange the 2 racks on the top center and bottom center of the oven. Preheat oven to 350°F.
Bake both sheets 15–19 minutes, switching positions midway, until the top is lightly golden brown. Cool completely on baking sheet.
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.
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