Orange Ginger Rounds Recipes
ORANGE-GINGER ROUNDS
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
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.
ORANGE SABLE DOUGH
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
- Place butter and zest in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined.
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- Preheat the oven to 180°C, gas mark 4. Grease 2 x 20cm deep tins and line the bases with parchment.
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- Preheat oven to 350°F. and line 2 baking sheets with parchment paper. In a stand mixer, cream butter with brown sugar and molasses on high speed until incorporated, about 1 minute. Lower speed to medium. Add 1 whole egg and mix until incorporated. Add egg yolk and continue mixing until incorporated; scrape down the sides of the bowl as necessary. Add Bohemian Forest, baking soda, salt and half of the flour. Mix at medium speed until incorporated, scraping down the sides of the bowl again as necessary. Add water, lemon and orange zest, 3/4 cup of the diced crystallized ginger, and remaining half of the flour and mix until dough just comes together.
- Turn dough out onto a floured surface and knead for a minute until a smooth ball comes together. Divide dough in half and roll out each half into a 1/2-inch thick square. Cut dough into 2-inch squares or diamonds, or use a cookie cutter shape of your choice. Place squares about 1 inch apart on the prepared baking sheets.
- Whisk egg white with lemon juice and confectioner's sugar. Using a pastry brush, brush a thin layer of glaze on each square. (For a nice crackle affect, glaze squares just before they go in the oven. You'll likely end up with leftover glaze.) Top each square with 2 to 3 pieces of the remaining diced crystallized ginger and sprinkle with lavender to taste. Bake one sheet at a time for 5 minutes then turn the sheet around in the oven and bake for 5 more minutes. Let squares cool on the baking sheets before serving. These will keep for up to 3 days stored in an airtight container.
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