|Total Time||5 hours|
My favorite part of making slice-and-bake sugar cookies is slicing the dough. When loaded with things like dried cranberries, orange zest, and poppy seeds, each slice reveals a different mosaic of deliciousness. It’s mesmerizing. I could slice for days, mostly because I’m a crazy person. Get cookie slicing. You might be a crazy person, too. This is my favorite slice-and-bake cookie from Dorie Greenspan and Deb from Smitten Kitchen.
|2||cups all-purpose flour|
|~||Pinch of salt|
|1||cup (2 sticks) unsalted butter, softened|
|⅔||cup powdered sugar|
|1||large egg yolk|
|1||tsp. pure vanilla extract|
|2||tsp. orange zest|
|¾||cup dried cranberries|
|1||Tbsp. poppy seeds|
These cookies will last, well wrapped, at room temperature for up to 4 days.
Culinate editor’s note: If you don’t want to wait three hours (or overnight) to bake the cookies, put the wrapped dough logs into the freezer for 30 minutes, then slice and bake.
This content is from the book Joy the Baker by Joy Wilson.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better