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Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious edges around the cookies.

Source: Martha Stewart Living, December/January 1998



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How would you rate this recipe?
  • emmylousmom
    17 DEC, 2016
    I've been making these every year since they came out in the magazine. Over ten years I think! They are delicious, pretty, just "fancy" enough and unique. They also keep well.
  • MS10922619
    21 DEC, 2015
    I have made these cookies every year at Christmas for over 8 years. They are delicious, pretty, unique and keep well.
  • gaylecady
    31 DEC, 2008
    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.
  • jatar
    18 DEC, 2008
    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.)
  • donnajeangifford
    2 DEC, 2008
    Thank you #4 frich. How did I missed that? :-)
  • rylansgm2
    30 NOV, 2008
    the chocolate ones are 'Chocolate Expresso Rounds'
  • klacourt
    30 NOV, 2008
    I think the chocolate cookies are a different kind. They look a little flatter...
  • sonyachloe
    30 NOV, 2008
    The top ones look like they're dipped in chocolate...
  • frich
    30 NOV, 2008
    Orange Sable Dough is the first ingredient. Click on it and it takes you to the dough recipe.
  • donnajeangifford
    30 NOV, 2008
    Please, where is the the recipe? I on see ginger listed.

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