Mulled spice cookies with candied mandarin oranges
Author: 
 
Ingredients
  • ½ teaspoon black peppercorns
  • ¼ teaspoon pink peppercorns
  • ½ teaspoon cloves
  • 1 allspice berry
  • 3 cardamom pods
  • 3 star anise pods
  • 1 stick unsalted butter, at room temperature
  • ⅓ cup powdered sugar
  • 1 egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • ¼ teaspoon sea salt
Instructions
  1. Using a spice grinder, grind the peppercorns, cloves, allspice, cardamom and star anise until you achieve a fine powder. If you do not have a spice grinder, you can use pre-ground spices.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add the sugar, and continue to beat until smooth. Add the egg and vanilla extract, and mix until incorporated, scraping down the sides as needed. Add the flour, sea salt, and mulled spices, mixing just until combined. Give the dough one last mix with a spatula to smooth out any lumps and make sure no streaks of flour are still visible.
  3. Turn the dough out onto a piece of parchment, and roll into a log about 1½-inch thick. Wrap the parchment around the dough, and chill for at least 1 hour in the fridge. You can make the candied mandarins while you wait (recipe below).
  4. Preheat an oven to 325°F, and place a rack in the middle of the oven. Line a baking sheet with parchment, and set aside.
  5. Take the cookie dough from the fridge, unwrap, and slice into ¼-inch rounds. Place rounds 2-inches apart on the prepared baking sheet, then top each round with a slice of candied mandarin. The cookies will spread a bit as they bake, so don't worry if the slice completely covers the cookie.
  6. Bake for 18 - 20 minutes until the edges of the cookies start turning a light golden brown. Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling wrack. .
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/11/16/christmas-reserve-with-mulled-spice-cookies/