Molly Baz

1. Do some prep:

Cut 1 ¼ sticks unsalted butter into 1” pieces and let come to room temperature.

Chop enough nuts to measure ½ cup. Chop enough dried fruit to measure ⅓ cup, and enough candied ginger or orange to measure ⅓ cup. You’re aiming for pieces the size of lentils.

Crack two eggs, separating the egg yolks from their whites and reserve the whites. We’ll use them later on.

2. Make the dough:

In the bowl of a stand mixer, or in a large mixing bowl with an electric mixer, combine the softened butter, ½ cup lightly packed powdered sugar, and ½ cup granulated sugar. Beat on medium low until smooth and well combined but not fluffy–we’re not incorporating any air here.

Add both egg yolks, 2 teaspoons vanilla extract and beat on medium low until combined, 30 seconds.

In a separate medium bowl, whisk together 1 ⅔ cup all purpose flour, ¾ teaspoon ground cinnamon, 1 teaspoon kosher salt, and ½ teaspoon ground turmeric.

Add the dry ingredients to the dough and mix on low until incorporated, scraping down the sides of the bowl as needed.

Add all of the chopped dried fruit and nuts and mix again until evenly distributed, 30 seconds longer.

3. Shape the dough:

Transfer the dough to your work surface and pat the dough into a log, about 2 - 2 1/2 “ thick. Place the log on a piece of parchment paper or plastic wrap and roll it until the log is round. There are a lot of different ways to achieve a nice round log–just hop on Youtube and search for cookie dough log to find which way works best for you.

Beat the egg whites in a small bowl until thin.

Place ½ cup turbinado sugar on a rimmed plate.

Using a pastry brush, brush the log all over with egg wash. Transfer to the plate of sugar and roll around, pressing with your hands to help the sugar adhere, until fully coated. Transfer the log to the fridge to chill at least 1 hours and up to 2 days.

4. Slice and bake:

Preheat the oven to 350. Line a baking sheet with parchment.

Once very firm and chilled, use a very sharp knife to slice the log into ¼” thick cookies. If some of the dried fruit chunks fall out, no biggie just press the cookies back together.

Space the cookies out on the baking sheet. Bake, rotating the sheet 180 degrees halfway through until no longer wet, and just barely golden underneath and at the edges, 12-15 minutes. Let cool. To store, keep sealed in an airtight container.