Martha Stewart Orange Sable Cookies Recipes

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ORANGE-GINGER ROUNDS



Orange-Ginger Rounds image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 2

Orange Sable Dough
6 ounces crystallized ginger, finely chopped (about 1 cup)

Steps:

  • 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.

MARTHA STEWART ORANGE SABLE COOKIES



Martha Stewart Orange Sable Cookies image

Make and share this Martha Stewart Orange Sable Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT15m

Yield 5 dozen

Number Of Ingredients 8

1 1/4 cups whole blanched almonds
1 cup powdered sugar
12 tablespoons butter, softened
3 tablespoons orange zest, finely grated
1 large egg
1 tablespoon orange juice, fresh squeezed
1 1/2 cups all-purpose flour
1 cup sugar, for rolling

Steps:

  • Place almonds and confectioners sugar in the bowl of a food processor.
  • Process until mixture resembles coarse cornmeal, set aside.
  • Place butter and zest in the bowl of an electric mixer fitted with paddle attachment.
  • Beat on medium speed until light and fluffy, 2-3 minutes.
  • On low, add almond mixture, beat until combined. 10-15 seconds. Add egg and orange juice, combined. Add flour, combine.
  • Place 2 12x 16" 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" diameter logs.
  • Chill for at least 3 hours.
  • Preheat oven to 350*.
  • Line 2 baking sheets with parchment. Spread sanding sugar in a jelly roll pan and unwrap logs and roll in sugar to coat.
  • Cut into scant 1/4" rounds, place on sheets, 1" apart.
  • Bake until edges are golden, about 15 minutes.rotating halfway through.
  • Transfer to a wire rack to cool.
  • Bake or freeze remaining dough.
  • Store baked cookies in a air tight container for up to 2 weeks.

Nutrition Facts : Calories 862, Fat 48, SaturatedFat 19.3, Cholesterol 110.5, Sodium 266.2, Carbohydrate 100.6, Fiber 5, Sugar 65.5, Protein 13.2

ORANGE POPPY SEED SPIRALS



Orange Poppy Seed Spirals image

These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 2

Orange Sable Dough
1/3 cup poppy seeds

Steps:

  • Bring dough to room temperature. Place between two 12-by-14-inch pieces of parchment; roll out to an 8-by-12-inch rectangle. Transfer to a baking sheet; chill 30 minutes.
  • Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over 2 more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart.
  • Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

ORANGE SPRITZ



Orange Spritz image

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 3

1/4 recipe Basic Sugar-Cookie Dough
1 tablespoon finely grated orange zest
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
  • Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
  • Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
  • Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

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