Negroni CookiesCourse: DessertCuisine: ItalianDifficulty: Easy
These cookies are so good with or without the Campari frosting. They are light and just so good. My family gobbles them up. They are a perfect cookie and fun too to serve for an adult dinner party. As a huge fan of Campari, these are wonderful. I found the recipe in Food and Wine magazine.
- Orange Sugar
2 cups sugar
2 Teaspoons grated orange zest (from 1 orange)
- Cookie Dough
1 cup butter (2 sticks) room temp.
1 lg egg
1 teaspoon kosher salt
3/4 teaspoon baking soda
2 cups flour
1/2 cup unsweetened cocoa (Hershey’s natural)
- Campari Icing
2 cups Powdered sugar, sifted
4 to 5 Tablespoons Campari
- Make the ORANGE SUGAR: Combine sugar and orange zest in a medium bowl. Using your finger tips, rub the orange zest into the sugar. The sugar should feel a little like wet sand. Set aside
- Preheat oven to 350. Line 2 baking sheets with parchment paper.
- COOKIE DOUGH: Beat butter, eggs, salt, baking soda, and 1 1/2 cups orange sugar with a stand mixer fitted with a paddle attachment on med high speed until mixture is light and fluffy, 2-3 minutes. Add the flour and cocoa, beat on low speed until it is just incorporated, about 30 seconds. Using a 2 inch dough scoop, scoop the dough and roll in the orange sugar then place on prepared sheet pan. Continue with remaining dough.
- Bake cookies until tops are cracked and edges soft, about 12 minutes. Remove from oven and let cookies cool on pans 5 minutes. Remove cookies to a wire rack to cool completely.
- Campari Frosting
- Whisk together powdered sugar with Campari until smooth and a light glaze. Drizzle cookies with glaze. Allow cookies to sit for 30 minutes and allow glaze to set.
- Cookies can be stored in an airtight container at room temperature up to 4 days. Orange sugar will last 3 days in an air tight container.