Orange-Sable cookies have a delicate orange citrus flavor, combined with the slight nutty flavor of blanched almonds. They are rimmed in sparkly sanding sugar that looks like tiny crystals, and begs to be accompanied by a glass of Champagne. Some cookies are everyday cookies, cookies you can whip any time you feel like it. For example oatmeal cookies can be made anytime. The Orange-Sable cookie is not that cookie. I’ll admit these cookies are a little high-maintenance to make, but they are worth the effort.
I placed the blanched almonds and confectioner sugar in a food processor and ground them until they resembled course cornmeal.
I mix together the butter and the orange zest in a stand mixer, and beat for 2-3 minutes until light and fluffy.
Once the orange zest and the butter are combined, I turn the mixer on low and add the almond and sugar mixture. I beat the almond mixture and butter until it’s just combined about 10 – 15 seconds then I add the egg, orange juice and flour.
Now that all the ingredients have been mixed, I turn the dough out onto parchment paper and divide into two disk.
In order to make sure the logs stay round on all sides I used a paper towel roll to store the logs in while they chilled in the refrigerator. Otherwise the logs will be flat on onside if they left to sit on their own.
The dough now goes in the refrigerator for at least three hours. This is what I meant when I said these cookies aren’t everyday cookies. They do require advance planning and patience.
Now that dough is chilled, I unwrapped the logs and sprinkled sanding sugar on the parchment paper. I rolled each log in the sugar to completely coat the outside of the log.
I cut the log into 1/4 inch disk and place them on a baking sheet. I baked them for about 15 minutes until they were just golden brown around the edges.
Once the cookies are baked I placed them on a rack to cool.
If you are hosting or attending a holiday cocktail party, I suggest bringing these cookies. They are pretty to look at and delicious to eat, and they are great with a class of champagne. Holiday cheer never looked or tasted so good!
Sable cookies are a Christmas cookie for the grown and sexy.
Makes about 5 Dozen
Freeze dough for up to six weeks.
1 1/4 cups whole blanched almonds (6 1/4 ounces)
1 cup confectioners’ sugar
12 Tablespoons unsalted butter (1 1/2 sticks)
3 tablespoons finely grated orange zest (2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling
- 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 the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. ON low, add almond mixture; beat until combined 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
- Place two 12-by-16-inch pieces 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-inch diameter logs. Wrap. Chill for at least 3 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch thick rounds; place on sheets, 1 inch apart. Bake until edge turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container.