Best Orange Sable Dough Recipes

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-GINGER ROUNDS

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.