Orange Sable Cookies Recipe - Cooking Index
Orange Sable Cookies Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 3/4 cup | 148g / 5.2oz | Powdered sugar |
| 1 | Sea salt | |
| 1 cup | 198g / 7oz | Unsalted butter - softened |
| 1/4 cup | 23g / 0.8oz | Finely-minced orange zest |
| 1 cup | 198g / 7oz | Raw sugar |
Sift together the flour, powdered sugar and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed for about 3 minutes, until light and fluffy. Add the orange zest and beat on low speed for 1 minute. With the mixer on low speed, add the flour mixture, pausing to scrape down the sides of the bowl. Be careful not to overbeat.
Divide the dough into 2 equal portions. Roll each into a log about 1 1/2 inches thick and 5 inches long. Pour the raw sugar onto a sheet pan and roll the logs in it to coat evenly. Wrap each log in plastic wrap. Refrigerate for 1 hour. (The logs may be frozen for up to 2 weeks. If frozen, defrost in the refrigerator overnight to use.)
Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into three-eighth-inch slices and place on the baking sheet. Bake for 12 to 15 minutes, until the edges turn light golden brown. Transfer to a rack to cool.
This recipe yields 12 servings (2 cookies per serving).
Each serving: 304 calories; 2 grams protein; 40 grams carbohydrates; 1 gram fiber; 16 grams fat; 10 grams saturated fat; 41 mg. cholesterol; 20 mg. sodium.
Source:
The Los Angeles Times, 10-01-2003
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