My Dad NEVER asks for anything so when the Christmas baking started this year and he dug this recipe out of my Mom's Martha Stewart Holiday Cookies 2001 magazine, I decided to surprise him with them, after my mother promptly said "no" to his request. When it comes to the Christmas baking she totally has an agenda, and let's be honest, she's the boss!
These took a little time, but are well worth the little extra effort. They are crumbly and buttery and delish! I simplified them a little from what the original recipe directs, as far as shape. I used a couple of round cutters that I had to create the "window" effect, while in the magazine and on the website they did proper rectangles that included far too much precise rolling and rulers and measuring for the 23rd of December. Really, you could get the desired effect with any two shaped cutters the same but different in size.
The one thing that I didn't like about this recipe is that the dough is not very forgiving, so get as much mileage as you can from each roll, I could only roll it a couple times, maybe three if very lucky because it's super sticky dough so you really need to flour your work space and rolling pin, and then by adding all the extra flour, it dries it out so it's falling apart! Kind of irritating, but I'll know for next time.
I will attach the link to the website so you can check that out as well, but here's what I did:
From Martha Stewart
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 large egg yolks
1 tsp. vanilla extract
1 tbsp. orange liqueur or cognac
2 1/2 cups AP flour, plus more for rolling
1 1/2 tsp. baking powder
Pinch of salt
1/2 cup orange marmalade
1 tbsp. heavy cream
Have ready a baking sheet lined with parchment. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 2 egg yolks, and beat until well combined, 2 to 3 minutes. Beat in vanilla and liqueur. Add flour, baking powder, and salt; mix, beginning on low speed and increasing to medium, just until flour is incorporated.
Refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees. Flour your work surface. Roll out to 1/4-inch thick, dustin with flour to prevent sticking. Cut out "base" of cookie, and then enough corresponding "tops" to pair all your cookies. Spread about a teaspoon of marmalade on top of each "bottom" and then place a "top" on each.
In a small bowl, whisk together the remaining egg yolk and cream. Carefully brush (or I used my finger!) tops with egg wash. Bake until golden, about 19 minutes, rotating once, halfway through. Transfer cookies to wire racks to cool.