Orange Pistachio Cookies

My husband is quite a good baker. I am hoping these cookies might be in my future...ahem...

Orange Pistachio Cookies

PREP TIME
15 minutes
SERVINGS
27 cookies

Ingredients
For the Cookies:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons orange zest
1 cup unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract
For the Orange Glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1 cup chopped pistachios

Instructions
1. Preheat the oven to 350 degrees F.Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a small bowl, add granulated sugar and orange zest. Rub the sugar and orange zest together with your fingers, until fragrant.
4. In the bowl of a stand mixer, beat butter and sugar mixture together until light and fluffy, about 3 minutes. Beat
in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking
racks. Cool completely.
6. While the cookies are cooling, make the orange glaze. In a medium bowl, whisk together powdered sugar, orange juice, and zest. Dip each cookie top into the orange glaze. Sprinkle
pistachios on top of each cookie. Let cookies sit until glaze has set.
Note-cookies will keep in an airtight container on the counter for up to 3 days.

Recipe from Two Peas & Their Pod
https://www.twopeasandtheirpod.com/orange-pistachio-cookies/

Holiday Wreath Cookies by Alana Jones-Mann

Alana Jones-Mann (previously here ) made adorable and delicious holiday wreath cookies (I love the chocolate pine cones!) and you can too! Look at her page linked below for a tutorial.

http://alanajonesmann.com/2016/12/wreath-cookies-printable-gift-box-labels/

Halloween Treats 2019

And these pumpkin bars from baker and cookbook author Sally McKenney look pretty tempting:

Ingredients:

BARS
2 cups (250g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) vegetable oil*
3 large eggs
1 cup (200g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
2 Tablespoons (30ml) pure maple syrup
1 (15 ounce) can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract

CREAM CHEESE FROSTING
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt

HOW
--Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
--Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
--Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
--Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
--Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help “set” the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.

https://sallysbakingaddiction.com/pumpkin-bars/

Succulent Cakes by Iven Kawi

Jakarta-based home baker Iven Kawi bakes succulent treats. Literally. She decorates cakes and cupcakes to look like succulent and cactus gardens. It reminds me of Alana Jones-Mann's succulent creations previously posted here.

Her artisan cakes and cupcakes are available in Indonesia through her bakery. Visit her website.
http://ivenoven.blogspot.com/
https://www.instagram.com/ivenoven/

Embroidered Cookies by Judit Czinkné Poór of Mézesmanna

Hungarian chef Judit Czinkné Poór has a background in porcelain painting which explains how she is so facile with a bag of royal icing when making her incredible gingerbread cookies. They look like traditional Eastern European embroidery and lace.

https://www.facebook.com/Mezesmanna
https://www.instagram.com/mezesmanna/

Succulent and Cacti Cupcakes

I love clever food...

From Alana Jones-Mann's DIY website. For a step-by-step tutorial, visit:

http://alanajonesmann.com/2013/04/diy-house-plant-cupcakes/