Best Orange Sable Cookies Martha Stewart Recipes

Martha Stewart Orange Sable Cookies image

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 image

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.