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.

  • Yield: Makes 5 dozen
Orange Sable Cookies

Source: Holiday Cookies 2001, Special Issue Holiday 2001

Ingredients

  • 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

Directions

  1. Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

Dough can be kept frozen for up to 6 weeks.

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