Orange Sliced Cookies with Rosemary
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 96, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 23 mg, sodium 29 mg, sugar 6 G.
Calories 96, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 23 mg, sodium 29 mg, sugar 6 G.
These cookies will captivate you with their delicate, crumbly texture and the wonderful combination of orange and pine notes of fresh rosemary. They're made using the cut-and-roll method, where the dough is rolled into a cylinder, chilled, then cut into circles and baked. Before cutting, roll the cylinder of dough in decorative sugar of any color. This will give the cookies a festive look and add extra crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Grated zest of 1 orange
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 1 tbsp finely chopped fresh rosemary
- 0.5 tsp coarse salt
- 220 g unsalted butter, room temperature
- 1 large egg (separate the yolk from the white) + 1 yolk
- 2 cups premium flour
- 2 tbsp. l. decorative sugar
We recommend
Recipes with similar ingredients: premium flour, eggs, Orange zest, rosemary
Cooking the dish according to the recipe:
- Combine the orange zest, powdered sugar, granulated sugar, rosemary, and salt in a food processor and pulse, scraping down the sides of the bowl occasionally, until crumbly and orange, about 1 minute. Add the butter and pulse for 1-2 minutes. Add the egg yolks and pulse, scraping down the sides of the bowl occasionally, until fully incorporated, about 1 minute. Add the flour and pulse until smooth, about 1 minute. The dough will be very soft.
- Divide the dough in half and place it on two pieces of plastic wrap. Using the plastic wrap, shape each piece of dough into a 25 cm long log. Wrap and refrigerate for 1 hour.
- Unroll the dough and shape each log into a smooth, even cylinder. Wrap tightly again and refrigerate until the dough becomes very firm, at least 2 hours or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line two baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unroll 1 dough cylinder and brush the entire surface with egg white, then sprinkle with 1 tablespoon of decorative sugar. Using a sharp knife, cut the cylinders into 0.5-1 cm thick circles.
- Place them on one of the prepared baking sheets, spacing them 5 cm apart. Repeat with the second cylinder of dough.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 20-24 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Categories:
Similar recipes
