Finca Castelero Favorites

 so darn easy! Ingredients Makes about 2 cups 2 large oranges 4 cups sugar, divided Step 1 Using a sharp paring knife, slice off tops and bottoms from  2 large oranges ; discard. Score peels vertically into quarters, then remove peels with white pith attached; save flesh for another use. Slice peels lengthwise into ¼"-wide strips. Step 2 Cook peels in a large pot of boiling water 15 minutes; drain, rinse, then drain again. Step 3 Bring  3 cups sugar  and 3 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Add peels, reduce heat, and simmer until very soft, 40–45 minutes; drain. Step 4 Toss peels with remaining  1 cup sugar  on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days.  Do Ahead:  Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

This was such a hit at Christmas this year.  Honestly I could eat it every day with a cup of tea!   And it will last more than a week! INGREDIENTS Yield: 48 cookies 3 cups/383 grams all-purpose flour (see Tip) 1 teaspoon kosher salt (such as Diamond Crystal) 1¼ cups/284 grams unsalted butter, at room temperature ¾ cup/175 grams granulated sugar 1 large egg yolk ½ cup/76 grams roughly chopped candied orange peel ½ cup/76 grams shelled unsalted pistachios, roughly chopped 4 ounces bittersweet chocolate, coarsely chopped Step 1 Whisk together flour and salt in a medium bowl. Combine butter and sugar in a large bowl, or in the bowl of a stand mixer. Using an electric mixer (fitted with the paddle attachment if using a stand mixer), beat at medium-high speed until the mixture is pale in color, about 2 minutes, scraping down the sides with a rubber spatula, as needed. Add egg yolk and blend until combined. Step 2 Add flour mixture and mix on low until combined. I...