It’s that time of year again – less than 6 weeks until Christmas! And while it takes me by surprise every year, this year is all the more jarring – how could 2021 go soooooo slooooowly, yet fly by? I’m still wrapping my head around 2020, and it’s nearly 2022??
Anyway, in light of having just over a month to organise the Christmas Chaos, AND an assignment to procrastinate, it’s the perfect time to test bake. I will, of course, be making my famous pfeffernusse, but I like to make something different, too. And these are delightful! The aroma of bashed pistachios is intoxicating, and the tart lemon icing and craisins make a great contrast for all the chocolatey, sweet delights available.
The only regret I have for these is that I made a small batch because I didn’t know how they’d go. I’ll keep the ratios as I made them, because my waist really doesn’t need double the amount, but trust me, double the quantity wouldn’t be unwelcome.
1/4 cup butter
1/2 cup white sugar
1/3 cup brown sugar
1tbs orange juice
1.5 cups self raising flour
1 cup craisins, chopped
1/2 cup pistachios, crushed (I use a mortar and pestle, or a ziplock bag and a rolling pin).
1/4 cup butter
1 cup icing sugar
1tbs lemon juice
- Preheat oven to 180°C. Prepare a silicone or other bake trays.
- Cream butter and sugars until fluffy and pale.
- Combine egg, milk and juice in a small bowl. Add to creamed butter mixture and continue to mix until incorporated.
- Gently fold in flour until well combined. Add craisins and crushed nuts and mix.
- Drop tablespoonfuls of the batter onto prepared tray, leaving about 5cm between cookies. Bake for 12-15 minutes, until golden brown.
- Cool completely on wire racks.
- Carefully melt butter for icing in the microwave. Cool for 5 minutes, them beat in the rest of the ingredients until smooth. Dip each cookie into the icing and allow to set.