ORANGE SABLE COOKIES
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 8
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 the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
- Place two 12-by-16-inch pieces 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-inch-diameter logs. Wrap. Chill for at least 3 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
ORANGE SABLE DOUGH
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
- Place butter and zest in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined.
SABLé GALETTE COOKIES
Provided by Paula Shoyer
Categories Cookies Food Processor Dessert Bake Hanukkah Vegetarian Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Shavuot Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 18 bars
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Place the flour, margarine, salt and 1/2 cup of the sugar in the bowl of a food processor fitted with a metal blade. Pulse about seven times, or until the mixture looks like sand. You can also do this by hand in a large bowl with two knives or a pastry cutter. Add 1 egg yolk, the vanilla, orange blossom water, if using, and the tablespoon of cold water. Process or mix just until the dough comes together.
- 2. Place a large piece of parchment on the counter and grease lightly using the paper or foil wrapper that wrapped the margarine. Dump the dough onto the greased parchment and, using a rolling pin, roll into a large circle, about 9 inches in diameter.
- 3. To decorate the edge of the cookie, using the flat end of the handle of a wooden spoon, or the tip of your index finger, make indentations one after the other all around the outside of the circle.
- 4. Whisk together the remaining egg yolk with the 1/2 tablespoon of water. Brush the top of the cookie with egg wash. Using the tines of a fork, make one set of lines straight across the top of the cookie. Make another set about 2 inches below the first. Repeat until you have four to five sets of lines. Now slide the parchment a quarter turn to the right and make four to five additional sets of lines, each about 2 inches apart. The new set of lines should cross the first set of lines on an angle, creating a diamond-shaped grid.
- 5. Sprinkle the top of the cookie with the remaining teaspoon of sugar. Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden. Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like. If you wait until the cookie cools to cut it, you will not get nice clean edges.
BUTTERY ORANGE SUGAR COOKIES
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.-Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SABLE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment.
- In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
- Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
- Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.
MARTHA STEWART ORANGE SABLE COOKIES
Make and share this Martha Stewart Orange Sable Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT15m
Yield 5 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 862, Fat 48, SaturatedFat 19.3, Cholesterol 110.5, Sodium 266.2, Carbohydrate 100.6, Fiber 5, Sugar 65.5, Protein 13.2
CINNAMON SABLES
These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.
Provided by David Bouley
Yield Makes 7 dozen cookies
Number Of Ingredients 7
Steps:
- 1. In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth. Then add one of the eggs and mix to combine. Add the flour, cinnamon, and salt, and beat or pulse to form a dough. Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days.
- 2. Preheat the oven to 325°F. Line several baking sheets with parchment paper or nonstick liners.
- 3. Beat the remaining egg in a bowl. Pour about 1/4 inch of granulated sugar into a shallow dish. Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it. Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.
- 4. Bake until lightly browned around the edges and firm, about 15 minutes. Let cool on the baking sheets. These cookies will keep for 1 week, stored airtight at room temperature.
SABLES (NORMAN SUGAR COOKIES)
A classic sugar cookie found throughout Normandy, sometimes called a galette or petit beurre. Serve with fruit desserts.
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 12 large cookies
Number Of Ingredients 7
Steps:
- Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
- Continue mixing until the dough takes on a sandy consistency.
- Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
- Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
- Pre-heat the oven to 350 degrees.
- Roll out the dough to a thickness of 1/4".
- With a cookie or biscuit cutter (or a small glass) cut out two inch circles and place on a lightly buttered cookie sheet.
- Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
- With the tip of a small knife, score 6 or 7 stripes on each cookie.
- Bake for 15 minutes or until lightly browned.
- Remove from oven, cool on a rack and store in an airtight container.
Nutrition Facts : Calories 199.1, Fat 9.7, SaturatedFat 5.6, Cholesterol 99.4, Sodium 54.2, Carbohydrate 24.6, Fiber 0.6, Sugar 8.5, Protein 3.3
ORANGE SANDWICH COOKIES
These cookies taste just like the orange Creamsicle treats you remember as a kid. Soft orange cookies are filled with a buttery smooth filling.-Benita Villines, Spring Hill, Tennessee
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 28 cookies.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in the orange juice concentrate, zest and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in food coloring. (Dough will be soft.), Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in confectioners' sugar., Bake at 400° for 6-9 minutes or until edges begin to brown. Remove to wire racks to cool completely., For filling, in a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Add orange juice concentrate and zest., Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts :
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