| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 36 | servings | ||
INGREDIENTS
| 1/3 | c | Poppy seeds |
| === ORANGE-SABLE DOUGH === | ||
| 1 1/4 | c | Whole blanched almonds |
| 1 | c | Confectioners' sugar |
| 3/4 | c | Unsalted butter |
| 3 | tb | Grated orange zest |
| 1 | lg | Egg |
| 1 | tb | Fresh lemon juice |
| 1 1/2 | c | All-purpose flour |
INSTRUCTIONS
Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic, and store, refrigerated, until ready to use. Bring dough to room temperature. Place between two 12- by 14-inch pieces of parchment; roll out to an 8- by 12-inch rectangle. Transfer to a baking sheet; chill 30 minutes. Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over two more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours. Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart. Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Makes about 3 dozen cookies. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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