Orange Almond Sables Food

MARTHA STEWART ORANGE SABLE COOKIES

Steps:

• Place almonds and confectioners sugar in the bowl of a food processor.
• Process until mixture resembles coarse cornmeal, set aside.
• Place butter and zest in the bowl of an electric mixer fitted with paddle attachment.
• Beat on medium speed until light and fluffy, 2-3 minutes.
• On low, add almond mixture, beat until combined. 10-15 seconds. Add egg and orange juice, combined. Add flour, combine.
• Place 2 12x 16" of parchment on a clean work surface.
• Divide dough in half.
• Form a rough log with each half. place on parchment.
• Fold parchment over dough, use a ruler to roll and press dough into 1 1/2" diameter logs.
• Chill for at least 3 hours.
• Preheat oven to 350*.
• Line 2 baking sheets with parchment. Spread sanding sugar in a jelly roll pan and unwrap logs and roll in sugar to coat.
• Cut into scant 1/4" rounds, place on sheets, 1" apart.
• Bake until edges are golden, about 15 minutes.rotating halfway through.
• Transfer to a wire rack to cool.
• Bake or freeze remaining dough.
• Store baked cookies in a air tight container for up to 2 weeks.

ORANGE-ALMOND SABLES

Steps:

• Preheat oven to 350*F.
• Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in orange peel and liqueur.
• Set aside 24 whole almonds.
• Place remaining cooled almonds in food processor.
• Process using on/off pulsing action until almonds are ground, but not pasty.
• Place ground almonds, flour and salt in medium bowl; stir to combine.
• Gradually add to butter mixture.
• Beat with electric mixer at low speed until well blended.
• Place dough on lightly floured surface.
• Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
• Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
• Place dough 2 inches apart on ungreased cookie sheets.
• Lightly brush tops of cookies with beaten egg.
• Press 1 whole reserved almond in center of each cookie.
• Brush almond lightly with beaten egg.
• Bake 10 to 12 minutes or until light golden brown.
• Let cookies stand 1 minute on cookie sheets.
• Remove cookies with spatula to wire racks; cool completely.
• Store tightly covered at room temperature, or freeze up for 3 months.
• Notes:*To toast almonds, spread in single layer on baking sheet.
• Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.

SABLE COOKIES

Steps:

• Line baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
• Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
• Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
• Preheat oven to 325 degrees.
• Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.