Holiday Gems: light and not too sweet, with a hint of candied fruit

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This article was published 20/12/2016 (3572 days ago), so information in it may no longer be current.

These are light and not too sweet, with just a hint of festive candied fruit.

Make ahead: The cookies will keep in an airtight container at room temperature for 1 week or in the freezer for up to 3 months.

Adapted from Butter Celebrates!: Delicious Recipes for Special Occasions, by Rosie Daykin (Appetite by Random House, 2016).

Holiday Gems

Makes 24 cookies

Ingredients
150 g (310 ml or 11/4 cups) flour
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) anise seed
2.5 ml (1/2 tsp) salt
60 ml (4 tbsp or 1/2 stick) unsalted butter, at room temperature
100 g (125 ml or 1/2 cup) granulated sugar
1 large egg, plus 1 large egg yolk
60 ml (1/4 cup) candied red and green cherries, chopped
60 ml (1/4 cup) candied citrus peel, chopped
Finely grated zest of 1 orange
125 ml (1/2 cup) coarse sanding sugar, for rolling and coating

Preheat the oven to 175 C (350 F). Line two baking sheets with parchment paper or silicone liners.

Sift together the flour, baking powder, anise seed and salt on a large sheet of parchment or wax paper.

Combine the butter and granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for several minutes, until light and fluffy. Stop to scrape down the bowl.

On low speed, add the egg and then the egg yolk, making sure to stop and scrape down the bowl after each addition.

Turn the mixer speed to low, add the flour mixture and mix to combine. Add the candied fruit and the orange zest, and mix to fully distribute.

Put the sanding sugar in a small bowl.

Divide the dough into 24 equal portions, rolling each one between your palms into a ball, then coat the ball in the sanding sugar. Place the balls on the baking sheets, spacing them 5 centimetres (2 inches) apart. Use your hand to slightly flatten each one. Bake one sheet at a time (middle rack) for 12 to 15 minutes or until the cookies are lightly browned yet firm to the touch.

Transfer to a wire rack (on the baking sheet) to cool completely.

— The Washington Post