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🍊 Slice-and-Bake Panettone Cookies

These cookies are for when you want something seasonal without pressure. Familiar flavors, steady steps, and a dough you can make ahead and bake when the mood feels right.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill 1 hour
Total Time 35 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • ½ teaspoon orange zest
  • ½ teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon fine salt
  • 2 cups all-purpose flour
  • ¼ cup finely chopped pistachios optional
  • ¼ cup finely chopped candied orange peel
  • ¼ cup finely chopped candied lemon peel
  • ¼ cup golden raisins
  • 4 oz white chocolate melted (optional for dipping)

Method
 

  1. In a mixing bowl, combine butter, powdered sugar, and citrus zest. Mix just until smooth — don’t over-cream.
  2. Add vanilla, almond extract, and salt. Mix briefly.
  3. Add flour and mix on low until the dough looks crumbly but starts coming together.
  4. Fold in pistachios, candied citrus peel, and raisins until evenly distributed.
  5. Turn dough onto parchment paper and shape into a smooth log, about 2 inches thick. Wrap tightly and chill until firm.
  6. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
  7. Slice dough into ½-inch rounds. Gently reshape edges if needed.
  8. Bake for 12–15 minutes, until bottoms are lightly golden and tops remain pale.
  9. Cool completely. If using white chocolate, dip half of each cookie and let set.