Ingredients for Zippedy Doo Dahs
- All Purpose Flour
- 1 tablespoon orange zest
- Lemons, Zest Of
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- Ground Cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 1 large egg
- Dried Currants
- Nuts
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How to Make Zippedy Doo Dahs
- Whisk together 3 cups all-purpose flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, 2 teaspoons baking powder, 1/2 teaspoon black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup currants or chopped raisins.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, divide the dough in half and shape each half into a 12-inch log.
- Spread 1 cup chopped nuts (walnuts, pecans, or your favorite) onto a large plate. Roll each log in the nuts, pressing gently to adhere.
- Wrap the logs tightly in plastic wrap and freeze for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Let the frozen logs sit at room temperature for 10-15 minutes to soften slightly before slicing.
- Using a sharp knife, slice the logs into 1/4-inch thick rounds. Place on ungreased baking sheets.
- Bake for 12-15 minutes, or until golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
13g
Carbs
3g
