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The dough for these cookies, tinged with the flavor of orange liqueur, is spread with orange marmalade and brushed with egg and cream so the top browns nicely as they bake.

Source: Martha Stewart Living Special Issues 2001
Yield

Ingredients

Directions

Cook's Notes

If the dough softens while rolling, transfer it to the freezer or refrigerator until firm. This can be done as often as necessary.

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How would you rate this recipe?
  • umalbanat
    19 JAN, 2010
    wow it looks great . I'll try it soon .
    Reply
  • crancrafty
    24 JAN, 2009
    I would say, looking at the photo, that the writer forgot to say that the strips should be cut before placing on the cooky sheets to bake. The photo clearly shows that these cookies baked on all 4 sides, as they have smooth, sloping "shoulders' and not the square, rough edges of a cut-after-baking cooky.
    Reply
  • MS11583070
    23 JAN, 2009
    It says you cut them before baking in step 4.
    Reply
  • fishnlady
    22 JAN, 2009
    A marble slab that is cold works great for dough like this. Also working with a little at a time from the fridge is helpful too. Handling it with warm hands heats the dough up more quickly too so just use your fingertips to move dough around. Hope these ideas help.
    Reply
  • JMM
    22 JAN, 2009
    Do you cut these into cookies after they're baked and cooled?
    Reply
  • 3kidsmama
    22 JAN, 2009
    because it's a butter dough, and if you don't put it in the fridge until the butter in the dough becomes hard again, you may end up with a dough soft as softened butter (which also means that you will have trouble rolling it). Stick to the fridge, instead of the freezer, and leave it there until the dough is harder, but not solid rock. Happy Baking!
    Reply
  • tourtes
    22 JAN, 2009
    Why do you have to freeze the dough or put the dough in the fridge before rolling. I find it very difficult to roll when it is cold!!!
    Reply

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