From Simply Sensational Cookies:
3/4 granulated sugar
5 tblsp unsalted butter, melted and cooled
finely grated zest of 1 large orange
2 1/2 tsp ground ginger
1 tsp baking powder
1 1/4 tsp ground cardamom, or ground allspice
3/4 tsp (real) lemon extract (not artificially flavored)
1/2 tsp salt
3 large eggs, at room temp
1 1/2 cups sweetened dried cranberries
1/2 cups finely chopped crystallized ginger
1 cup coarsely chopped pistachios, or a combo of pistachios and almonds (I use pecans)
2 1/2 cups unbleached all-purpose flour, plus more if needed (or King Arthur or Cup4Cup Gluten-Free Flour
Preheat oven to 350F. Position rack in the middle of the oven. Line a large baking sheet with parchment paper.
In the bowl of a stand mixed fitted with a paddle attachment, beat together the butter, sugar, orange zest, ground ginger, baking powder, cardamom, lemon extract, and salt until very well blended. Scrape down sides of bowl with a rubber spatula. Add eggs, one at a time and beat well after each addition. Then, add the cranberries, crystallized ginger, and nuts and blend until thoroughly incorporated. With the mixer on low, gradually add the flour until completely blended in. If the dough is crumbly, work in up to 4 tsp of water; if it is too soft, work in up to 2 tblsp of additional flour. If necessary, let the dough stand for 5 minutes to firm up slightly.
Divide the dough in half. Working on the parchment-lined baking sheet, with greased hands (or a rubber spatula) shape and smooth each half into a 2″ x 12″ log, evenly thick, spacing as far as possible apart on the sheet.
Bake on middle rack for 25-30 minutes or until a toothpick inserted in center comes out clean. Set aside until cooled, then refrigerate until well-chilled to facilitate easier cutting. On a cutting board, cut each loaf on a slight diagonal into generous 1/4″ thick slices using a large serrated knife or large, sharp Chef’s knife. Lay the slices flat, slightly separated on a parchment-lined baking sheet. Meanwhile, re-heat the oven to 325F.
Bake the slices until lightly toasted, 10-15 minutes. Turn over, toast 7-12 minutes longer, till just barely tinged, watching closely to avoid over-browning. Remove from oven; let cool completely.
Makes 35-40 3″-4″ slices (allow for breakage if you are anything like me)
To Glaze: Quick Powdered Sugar Drizzle:
1 1/2 cups powdered sugar, sifted after measuring, if lumpy, plus more if needed
1 1/2 tsp fresh lemon juice
1/4 tsp vanilla extract or 1/8 tsp almond extract
In a medium bowl, stir together the powdered sugar, lemon juice, extract and 1 tsp water until well blended and smooth. If necessary adjust water or sugar to obtain desired consistency. Drizzle over cookies or just dip the ends.
Or,
Melt white chocolate in a bowl over simmering water bath. Add orange zest, orange essence, or orange extract (just a drop) and dip cookie ends in or drizzle over with a fork.