Orange Sable Cookies Recipes

ORANGE SABLE DOUGH

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.

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 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 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 COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.

ORANGE SANDWICH COOKIES

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.