Cashew Ginger Cookie Twists



Cashew Ginger Cookie Twists

Ingredients :
3/4 cup butter, softened
1/3 cup confectioners' sugar
1-1/2 teaspoons grated orange zest
1/4 teaspoon ground ginger
1 large egg, room temperature
3/4 teaspoon vanilla extract
2 cups all-purpose flour, divided
1/2 cup honey-roasted cashews
1-1/2 cups white baking chips
1 tablespoon shortening
1/3 cup finely chopped crystallized ginger

Beat first four ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining flour; pulse to blend. Gradually beat flour mixture into butter mixture.
Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour.
Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets.
Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.

Test Kitchen tips :
The dough softens and becomes harder to work with the longer it’s out of the fridge. Even after slicing the dough, keep most of it refrigerated while shaping the dough a few pieces at a time.
These buttery cookies have a crisp texture since there’s so much “edge” exposed with the pretzel shape.
Try dipping some in melted dark chocolate (you might even add a contrasting white chocolate drizzle if you want to get fancy).


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