Very flavourful, crumbly and shortbread-like cookie. Great with a cup of tea.
1/4 lb. candied orange peel (1/3 cup) chopped finely
1/4 lb. currants (1/2 cup)
1/4 cup rum
Soak fruit in rum overnight, stir and shake occasionally.
1 lb. unsalted butter
1/3 lb. (1 and 1/2 cup) blanched almonds
1/2 lb. (1 cup packed) muscovado sugar or dark brown sugar
1/4 lb (1/2 cup) white sugar
1 tbsp orange extract
2 XL eggyolks
1 lb. (3 1/4 cups) all purpose flour
1/4 lb. (3/4 cup) cake flour
Grind almonds with white sugar until very fine. Food processor does this very quickly or used a nut grinder or alternatively buy almond flour. Mix nut mixture, butter, sugars, eggyolks and extract together for 2 minutes. Add flour and stir to combine, 1 minute. Fold in the fruit. Chill dough for 1 hour. Scoop out with 1 1/4 inch cookie schoop and gently roll into a ball with your palms, and place 1″ apart on a lined cookie sheet. Bake in a preheated 325F oven for 20-22 minutes until light tan in color. It should not spread but will be dome like when cooked. Transfer to cookie racks and cool completely. Ice.
3/4 lb (1 and 1/2 cups) confectioners sugar sifted
2 tbsp. triple sec, cointreau or rum
1 tbsp light corn syrup
Mix in a small bowl until smooth and runny. If it is too thick add a tbsp. of water. Drizzle cookies or dip tops in icing, you should just have a very thin glae. Dry for an hour. Place each cookie in a paper cup. Store in tins. Makes about 50 cookies and can be kept for up to two weeks.
Marketman’s Note: I know the holidays just about over, but I am publishing these recipes and photos so that they will be permanently recorded on the blog, and won’t disappear into my voluminous mailbox and pending folders… Many of sister’s cookies were baked for the holidays, but I suspect these would be brilliant at any special or not so special occasion at any time of the year… Enjoy!
Recipe by Sister. Photos by Nephew.