MAKE AHEAD CHRISTMAS COOKIES: ORANGE CINNAMON SLIMS

A life-saving gorgeous cookie dough for freezing, courtesy of North American mums....

Chocolate Orange & Cinnamon Cookies, (here with dried cranberries & walnuts) 

This gorgeous cookie dough, frozen then baked as and when needed, provides a ready supply of superior home-made cookies.  

The dough holds together well when forming the roll, as it's being sliced and after baking.  The finished product is rich and beautifully crumbly, perfect with a nice cup of tea or a mug of coffee.  

The orange cinnamon flavours are divine on their own but form a delightful backdrop to nuts, dried fruit or chocolate chips.   

For added variety, the dough can be divided in two, with fruit in one roll and nuts in another.  Or pack a single roll with both fruit and nuts. Or replace either with chocolate chips.  

They cookies are not just intended as a reward for kids' good behaviour.  They're also first-class treats for adults fancying an indulgence, without going over the top.  How often have family and friends 'accidentally' eaten an entire batch of cookies intended for more than one occasion?

With the help of North American mums, there's no longer an excuse for such miscreant behaviour!  

Cost: £3.50 plus fruit & nuts
Makes: about 24 cookies

Ingreds:

   72gm/2.5oz ground almonds

   55gm/2oz cocoa

   115gm/4oz icing sugar, sifted

   168gm/6oz butter at room temperature

   3 tbsp grated orange zest (from 3 med oranges)

   2 tsp orange juice

   1 tsp cinnamon

   1 large egg

   1 cooked egg yolk, finely grated 

   150gm/5.2oz flour less 3 tbsp flour plus 3 tbsp cornstarch (cornstarch replaces plain flour)  

   75gm/2.6oz w/m flour
    1 tsp baking powder

   3/4 cup choc chips/raisons/cranberries/walnuts (opt)

   Optional garnish: melted chocolate for drizzling

Method:

1. Whisk together ground almonds & icing sugar; set aside
2. Beat butter, cinnamon, orange zest & juice until light and fluffy; 2-3 mins
3. Using hand or stand mixer on low speed, blend 1 & 2 
4. Add whole egg & finely grated egg yolk; blend
5. Mix flours & baking powder; add to mix; beat till just blended
6. Add fruit or nuts; or divide into two batches, adding fruit to one and nuts  to anther
7. Form into rolls or squares 10inches/xx cm rounds; wrap tightly in cling film
8. Freeze up to 3 months (the longer it sits; the more the flavour may fade)
9. When ready to cook, preheat oven to 180c/350f
10. With a sharp heavy serrated blade, slice as many 3/8inch/  cm cookies as you need from the dough (from frozen) and put the rest of the dough back in the freezer
11. Place 1/2inch/1cm apart on a cookie tray lined with greaseproof paper or a baking mat 
12. Bake 10-12 mins, if necessary turning tray half-way through for even cooking
13. Cool completely
14. Drizzle lightly with melted chocolate if you like

Tip:

For a Christmas flavours, replace cocoa with extra ground almonds and add 1/2 tsp nutmeg. Add chopped fresh cranberries (or dried ones blanched in boiling water to get rid of preservatives and soaked in a little orange juice) and walnuts.

More cookies on NavBar: Recipes 1

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.