Panettone Cookies

Maybe it’s just me but when ever the Christmas season comes around, I inevitably have a craving for Panettone. More so than gingerbread, peppermint mocha or eggnog. I want… my panttone! Making them are so time consuming that I rather buy one at the store. Some are better than others, but I go for the straight up traditional version. Orange peel and raisins in a fluffy, eggy bread. None of that chocolate stuff. To me it’s just not Christmas without the sweet citrus scent of a Panettone.

So when that feeling hits and I don’t have a box of my beloved Panettone lying around for me to devour, I needed something else to calm the Christmas craving! Enter these lovely Panettone cookies. They have a soft, eggy texture. Studded with orange zest and raisins and a sweet orange glaze. Honestly there’s nothing that combines my love of Christmas more than these. Ok, maybe these Anisette “S” cookies come in a close second… and Christmas isn’t the same without a batch of rainbow cookies… but Panettone cookies are definitely a new modern favorite in this house!

These cookies are super simple. I adapted it from an Italian lemon drop cookies recipe I’ve been using for years. It starts with creaming together shortening and sugar. Then eggs and some Fiori De Sicilia extract to create that panettone flavor. I bought mine at Sur La Table, but you can also find it on Amazon. In a pinch you can use a mix of Orange extract and vanilla.

Add in the flour, baking powder, salt and orange zest. Mix until combined. The dough will be sticky! Fold in the golden raisins. Scoop the sticky dough into rounds on a parchment lined baking sheet and bake for 12-15 minutes or until the cookies are set and lightly brown on the bottoms. Place cookies on a wire rack to cool and make the glaze.

Once the cookies are cooled dip the tops into the glaze and place back on the wire rack to set.Enjoy these cookies with a cup of tea, milk or my personal favorite eggnog with extra nutmeg!

Panettone Cookies

Yields approx 16 cookies

Ingredients

• 1/2 Cup Sugar

• 1/4 Cup Shortening

• 3 large eggs

• 1/2 tsp Fiori De Sicilia extract (I got mine at Sur La Table)

• 2 Cups Flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• Zest of 2 oranges

• 3/4 cup golden raisins

For the Glaze

• 3 Cups powdered sugar

• 1/4 cup orange juice

• Pinch of salt

• Water to thin it out

Method

1. Pre heat oven to 350F. Line 2 sheet trays with parchment. Set Aside.

2. Cream sugar and shortening together

3. Add in the eggs and Fiori De Sicilia making sure to scrape down the sides to get it all incorporated.

4. Add in the Flour, baking powder, salt, and zest. Mix until combined. Fold in the raisins.

5. The dough is sticky. Using a Medium cookie scoop. Scoop rounds onto prepared pans. Bake for 12-15 minutes or until cookies are stiff and lightly browned on the bottom.

6. Place on wire rack to cool while you make the glaze.

7. In a medium bowl, whisk together the powdered sugar, orange juice and salt. If glaze seems too thick, thin it out with 1 tablespoon of water. The glaze should flow through your whisk.

8. Dip the tops of the cooled cookies in the glaze and place them right side up on the wire rack to drain. Allow glaze to set and devour!