Orange-Ginger Rounds
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Martha Stewart Living, December 2006
- Yield Makes about 5 dozen
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Ingredients
- Orange Sable Dough
- 6 ounces crystallized ginger, finely chopped (about 1 cup)
Directions
- 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.
The orange sable dough is lovely and delicious with either the sugar or the crystallized ginger on the edges. I really like the ginger ones, they are delicious and different. They were the favorites of several of my guests during the holidays.
These cookies are terribly delicious! I made the dough and baked them about three days later (so they chilled for quite some time) and the colder/harder the dough is, the easier it is to cut it cleanly keeping the sugar on it. I baked mine for 14 minutes and they were perfect. Take a bite, and they crumble in your mouth. Amazing rosemary taste, and perfect with the sugar crunch (I used turbanado sugar.)
Thank you #4 frich. How did I missed that? :-)
the chocolate ones are 'Chocolate Expresso Rounds'
I think the chocolate cookies are a different kind. They look a little flatter...
The top ones look like they're dipped in chocolate...
Orange Sable Dough is the first ingredient. Click on it and it takes you to the dough recipe.
Please, where is the the recipe? I on see ginger listed.