ORANGE SABLE COOKIES/ MARTHA STEWART

ORANGE SABLE COOKIES/ MARTHA STEWART image

Yield 5 dozen

Number Of Ingredients 8

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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.