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
How
To Make Cashew Ginger Cookie Twists :
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).