Negroni Cookies
Course: DessertCuisine: ItalianDifficulty: EasyServings
18
servingsPrep time
11
minutesCooking time
12
minutesThese 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.
Ingredients
- 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
Directions
- 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.
