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🍊 Orange Sparkle Slice-and-Bake Cookies

Orange Sparkle Slice-and-Bake Cookies

🍽 Serves ⏲ Total Time
6 dozen 2.55 hours

🧂 Ingredients

  • 🍊 75 g candied orange peel
  • ♨ some hot water
  • 🍬 132 g granulated sugar
  • 🍬 76 g confectioners' sugar
  • 🍊 0.25 tsp orange citrus oil
  • 🧂 1.75 tsp table salt
  • 🍦 2 tsp vanilla
  • 🌺 0.5 tsp Fiori di Sicilia
  • 🧈 255 g unsalted butter
  • 🥚 1 large egg
  • 🌾 390 g all-purpose flour
  • 🍬 113 g sparkling sugar

🍳 Cookware

  • 1 small bowl
  • 1 parchment
  • 1 Slice-and-Bake Cookie Dough Keeper
  • 1 baking sheets

📝 Instructions

Step 1

Place candied orange peel in a small bowl and cover with hot water. Cover and set aside.

Step 2

For the dough: Beat together the granulated sugar, confectioners' sugar, orange citrus oil, table salt, and vanilla and Fiori di Sicilia until fragrant, about 30 seconds.

Step 3

Add unsalted butter and beat on medium-low speed until smooth, 3 to 4 minutes. Scrape the bowl, add egg, and beat until combined, about 1 minute.

Step 4

Strain the orange peel and press gently to remove any excess moisture.

Step 5

Add all-purpose flour and orange peel, and beat on low speed until combined, about 30 seconds.

Step 6

Transfer dough to a clean work surface and divide in half (about 500 g per piece). Shape each half into an 11" log.

Step 7

For the topping: Spread the sparkling sugar across the middle of a piece of parchment, then roll each log in the sugar to completely coat.

Step 8

Transfer each log into the bottom of a Slice-and-Bake Cookie Dough Keeper. Cover with the lid and refrigerate until very firm, 1 to 2 hours.

Step 9

When ready to bake, preheat the oven to 400°F.

Step 10

Take one log of dough out of the refrigerator, remove from Dough Keeper, and slice into ¼"-thick rounds. Rotate the log about 90° every few slices to maintain a neat circular shape.

Step 11

Transfer slices to 2 parchment-lined baking sheets, placing the cookies about 2" apart.

Step 12

Bake for 14 to 18 minutes, until edges are golden brown. Let cookies cool on the pan for about 10 minutes, then transfer to a rack to cool completely before serving. Repeat with remaining dough.

🔗 Source

  • King Arthur

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