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.
ORANGE SHERBET I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
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
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
- Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
ORANGE BUNS
You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired.
Provided by DeeDee Henderson
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 30
Number Of Ingredients 10
Steps:
- Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
- When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
- Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
- Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
- Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
- Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Nutrition Facts : Calories 141 calories, Carbohydrate 25 g, Cholesterol 17.1 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 4.7 g
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.
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