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lunadelcorvo) wrote2011-12-02 09:05 am
lunadelcorvo) wrote2011-12-02 09:05 am
Xmas Meme Day 1 (already late!)
For the First, I share a recipe: Orange Sables. These have been hailed by many as the queen of Christmas Cookies, and they are always the first to vanish. I've taken to making a triple batch in recent years.
Ingredients (use the freshest ingredients you can, organic if possible; it makes for awesome cookies!)
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
Directions:
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. 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.
Ingredients (use the freshest ingredients you can, organic if possible; it makes for awesome cookies!)
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
Directions:
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. 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.