Martha Stewart Orange Sable Cookies Recipes

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SABLE COOKIES



Sable Cookies image

These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from "Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 110

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking sheets
2/3 cup sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for work surface
1 large egg yolk, for brushing as needed
Sanding sugar, if desired

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.

ORANGE SABLE DOUGH



Orange Sable Dough image

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

1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated (2 to 3 oranges) orange zest
1 large egg
1 tablespoon freshly squeezed lemon juice
1 1/2 cups all-purpose flour

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.

ORANGE SABLE COOKIES



Orange Sable Cookies image

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

1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) unsalted butter
3 tablespoons finely grated orange zest (2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling

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.

NEAPOLITAN COOKIES



Neapolitan Cookies image

Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 4

1 cup dried cranberries, roughly chopped
1 cup walnuts, coarsely chopped
Orange Sable Dough, room temperature
Chocolate Espresso Dough, room temperature

Steps:

  • Line an 8-inch-square baking pan with plastic. In a large bowl, stir cranberries into orange-sable dough. In another large bowl, stir walnuts into chocolate-espresso dough.
  • Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at least 2 hours.
  • Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2-by-8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

ORANGE-GINGER ROUNDS



Orange-Ginger Rounds image

Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious edges around the cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 2

Orange Sable Dough
6 ounces crystallized ginger, finely chopped (about 1 cup)

Steps:

  • Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
  • Heat oven to 350 degrees. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

MARTHA STEWART ORANGE SABLE COOKIES



Martha Stewart Orange Sable Cookies image

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

1 1/4 cups whole blanched almonds
1 cup powdered sugar
12 tablespoons butter, softened
3 tablespoons orange zest, finely grated
1 large egg
1 tablespoon orange juice, fresh squeezed
1 1/2 cups all-purpose flour
1 cup sugar, for rolling

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

ORANGE SABLE COOKIES/ MARTHA STEWART



ORANGE SABLE COOKIES/ MARTHA STEWART image

Categories     Cookies     Citrus     Dessert     Christmas

Yield 5 dozen

Number Of Ingredients 8

1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) unsalted butter
3 tablespoons finely grated orange zest (2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling

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.

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