This recipe is from Food and Wine Magazine. It’s a perfect addition to your holiday table. Who doesn’t love cookies and cocktails? The colors are beautiful and love the orange with the chocolate and a splash of Campari icing. In making the cookies, I used my food processor to combine the sugar and orange zest for a minute or so which really helped distribute the orange essence. I also reduced the icing by half of the original recipe and felt there was ample extra for the cookies. The recipe below is reflective of my changes but the original recipe is linked here :https://www.foodandwine.com/negroni-cookies-6826689https://www.foodandwine.com/negroni-cookies-6826689

COOKIES AND COCKTAILS

Yield: 15-18 cookies

Ingredients:

Orange Sugar

  • 2 cups granulated sugar
  • 2 teaspoons grated orange zest (from 1 orange)

Cookie Dough

  • 1 cup unsalted butter (8 ounces), at room temperature
  • 1 large egg
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 cups all-purpose flour (about 8 1/2 ounces)
  • 1/2 cup unsweetened cocoa (about 1 5/8 ounces)

Campari Icing

  • 2 cups powdered sugar (about 8 ounces)
  • 4 to 5 tablespoons Campari, as needed

Additional Ingredients

  • White sparkling sugar (optional) or sprinkle with remaining orange sugar

Directions:

make the orange sugar:

  1. Combine granulated sugar and orange zest in a food processor. Process sugar for at least 30 seconds until zest is evenly dispersed and sugar develops an orange hue and uniform color. Set aside.

make the cookie dough:

  1. Preheat oven to 350°F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper; set aside. Beat butter, egg, salt, baking soda, and 1 1/2 cups orange sugar with a stand mixer fitted with the paddle attachment on medium-high speed until mixture is light and fluffy, 2 to 3 minutes. Add flour and cocoa; beat on low speed until just incorporated, about 30 seconds. Using a 2-inch (about 1 1/4-ounce) cookie scoop, scoop dough evenly into balls (about 2 1/2 tablespoons each). Roll each portion into a ball between your palms.
  2. Place remaining 1/2 cup orange sugar in a small bowl; roll dough balls in orange sugar until well coated. Arrange dough balls about 2 1/2 inches apart on prepared baking sheets. Using the palm of your hand, gently press each dough ball to flatten to about 3/4 inch thickness (about 2 inches in diameter).
  3. Bake cookies in preheated oven until tops are crackled and edges are softly set, about 12 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Remove from oven. Let cookies cool on baking sheets 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 30 minutes.

make Campari icing:

  1. Whisk together powdered sugar and Campari in a small bowl until mixture is smooth and glaze is thick but pourable.
  2. Drizzle cooled cookies evenly with Campari icing. If desired, garnish cookies with sparkling sugar or remaining orange sugar. Let cookies stand until icing has hardened, about 30 minutes.