CAMPARI SHORTBREAD COOKIES WITH CRUNCHY ORANGE SUGAR

A splash of Campari and a sprinkle of coarse, citrus-scented sugar turn a classic butter cookie into a sophisticated, adults-only treat in this recipe from “Cookies: The New Classics” by Jesse Szewczyk (Potter, $27.50).

For the orange sugar:

2 tablespoons (30 grams) coarse sugar, such as

turbinado or sanding sugar

1 teaspoon grated orange zest

For the shortbread cookies:

3 sticks (24 tablespoons/339 grams) unsalted

butter, softened

1 cup (100 grams) confectioners’ sugar 1 teaspoon kosher salt

3 cups spooned and leveled all-purpose flour (384

grams), plus more for dusting

For the Campari glaze:

¼ cup plus 1 tablespoon Campari

2 ¼ cups (225 grams) confectioners’ sugar 1 teaspoon vanilla extract

Pinch of kosher salt

Make the sugar: In a small bowl, combine the coarse sugar and orange zest. Use your fingertips to massage the zest into the sugar until very fragrant. Scatter the sugar in a single layer on a plate and let sit at room temperature, uncovered, to dry while you make the cookies. (For extra crunchy orange sugar, make it the night before and leave it out, uncovered, at room temperature.)

Make the cookies: Line 2 baking sheets with parchment paper or nonstick baking mats. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar and salt. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth and fluffy, 2 minutes. Turn the mixer off and add the flour. Mix on low speed until a dry dough forms, 2 to 3 minutes.