Panettone Cookies

© Provided by Delish

By Francesca Zani, Delish

To think a fluffy, enriched bread can somehow translate into a buttery cookie might seem preposterous. But don’t stop reading! These cookies are a simpler approach to the sought-after Christmas bread.

Prep Time: 20 mins

Total Time: 3 hrs
Yields: 28 - 30


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Ingredients

• 1 c. (2 sticks) unsalted butter, softened

• 1/2 c. (100 g.) granulated sugar

• 2 large egg yolks

• 2 3/4 c. (330 g.) OO flour

• 1/2 tsp. kosher salt

• 2 tbsp. whole milk

• 1/2 tsp. orange extract

• 3 tbsp. almond slices, plus more for sprinkling

• 3 tbsp. candied orange peel

• 3 tbsp. dried black currants

• 3 tbsp. finely chopped dried apricots, plus more for sprinkling

• 3 tbsp. semisweet mini chocolate chips

• 10 oz. white chocolate

Directions

Step 1

In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 1 minute.

Step 2

Reduce mixer speed to medium-low. Add egg yolks and beat to combine. Scrape down bowl. Add flour and salt and mix on low speed just to combine. Add milk and orange extract and beat to combine. Fold in almonds, orange peel, currants, apricots, and chips.

Step 3

Turn out dough onto a long piece of plastic wrap. Roll into 2 (16-ounce) logs about 9 1/2" long and 1 1/2" wide. Refrigerate at least 1 hour 30 minutes or up to 2 hours.

Step 4

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Slice log into rounds a little more than 1/2" thick. Arrange on prepared sheets, spacing 1" apart.

Step 5

Bake cookies, rotating sheets halfway through, until edges are golden brown, 25 to 30 minutes. Let cool completely.

Step 6

In a medium heatproof bowl, microwave white chocolate in 10-second increments, stirring in between, until melted and smooth. Dip one-half of each cookie into chocolate and place on parchment. Sprinkle cookies with almond slices and dried apricots.

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