It’s all about cookies during the holiday baking season. These orange and Rosemary shortbread pack a punch when it comes to flavor.
156 g cups sugar
zest from 2 oranges
1 teaspoon dried rosemary (chopped roughly)
226 g unsalted butter (softened)
1 1/2 teaspoons pure vanilla
320 g flour
3/4 teaspoon salt
coarse sugar for rolling
In a medium bowl, combine the sugar, orange zest, and rosemark. Use your fingers to work the flavors into the sugar. The sugar will become a little moist and start to smell delicious.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add vanilla and egg and beat until incorporated.
In a medium bowl, whisk together the flour and salt.
With the mixer on low, gently add dry ingredients into the butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
Divide dough in half and make two logs about 1 1/2 inch in diameter. Pull two sheets of plastic wrap and coat them with decorative sugar. Roll the logs to coat them. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Remove dough from refrigerator (and plastic) and slice dough into ¼ inch thick cookies and place on prepared baking sheets about 1 inch apart.
Bake until cookies are just golden at the edges, about 16-18 minutes.
Sables are one of my favorite types of cookies. This is a great flavor combination thanks to Pamela’s Products.
215 g flour
1/2 teaspoon salt
227 g unsalted butter
95 g powdered sugar
1 egg white
1 tsp vanilla
zest of one orange
65 g chopped and roasted pistachios
Whisk together flour and salt and put aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
Add vanilla and orange zest and mix well. At low speed, mix in egg white. Add dry ingredients in three portions mixing on low speed scraping down sides in between additions. Add nuts and mix into dough.
Scrape out dough onto a piece of plastic wrap sprayed with non-stick spray. Shape into a log approximately 12″x12″x2″. Refrigerate for approximately 1-2 hours. Smoothsides and clean up the shape. Warp again and leave overnight.
In the morning, unwrap and roll in decorative sugar gently pressing it into the dough. Wrap again and chill for another hour or so.
Preheat oven to 325 F. Slice dough into 1/4″ slices and place on to cookie sheet lined with parchment or silpat. Bake for 15-17 minutes. Let cool before moving to wire rack.
You’ll thank me in the morning.
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup crème fraiche or sour cream (4 ounces)
- 8 ounces (2 sticks) unsalted butter, additional for greasing pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
¾ cup Orange Marmalade
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Grand Marnier
This is how you make it
Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and crème fraiche in a small bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon half the batter into the pan. Scoop teaspoons of orange marmalade trying not to go to the side. Cover with the additional cake batter. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Only lasts about a day.
Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Grand Marnier, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.
Original Recipe appeared here but I altered it a bit.