It isn’t properly Christmas until you’ve baked Christmas cookies right? Well, I thought I’d add to my 12 days of Christmas Cookies series today with a slightly exotic variety! You can add all sorts of ingredients to this cookie dough, so feel free to experiment! Baking time stays the same. Tomorrow I’ll post a peanut and chocolate variety so look out for that.
A few tips: you can use orange juice as a substitution for the orange liqueur, although I prefer using Cointreau. If you want, you can keep some of the grated coconut aside to sprinkle on top before baking. These cookies will keep for up to 3 weeks in an airtight container!
Pistachio, Coconut and Orange Cookie Recipe
Source: based on a Dr Oetker recipe
For 40 cookies
175 grams plain flour
1/2 tsp baking powder
50 grams sugar
100 grams softened unsalted butter
60 grams grated coconut
2 tbsp orange liqueur
zest of 1 orange
50 grams chopped pistachios
- Sift flour and baking powder together. Add sugar, butter, and the egg. Knead by hand or in a freestanding mixer with paddle attachment.
- Add grated coconut, liqueur, zest, and pistachios and knead until incorporated (not too long). Shape dough into 2 20cm rolls and wrap in clingfilm. Chill for at least 1 hours.
- Preheat the oven to 180C/355F. Line two baking trays with baking parchment or Silpat mats.
- Cut the dough rolls into 1 cm thick slices and place the cookies on the baking trays. Bake for 10-12 minutes. In an airtight box, these cookies will keep for up to 3 weeks.