Joseph De Leo
Hands-On Time
30 Mins
Total Time
4 Hours 55 Mins
Yield
Makes 20 cookies

How to Make It

Step 1

Make the cookies: In a small pot cook the butter over medium-high heat, stirring frequently, until golden brown, 6 to 7 minutes. Transfer the butter to a small bowl and chill until firm, 1 to 2 hours. Whisk together the flour and salt, in a medium bowl; set aside.

Step 2

In a separate bowl, beat the chilled butter, brown sugar, granulated sugar, and orange zest with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the vanilla and 1 of the egg yolks and beat to combine. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

Step 3

Form the dough into a 1½-inch diameter log. Wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days. (The dough can be frozen at this point for up to 2 months).

Step 4

Heat oven to 350° F. Line two baking sheets with parchment. Unwrap the dough and cut into ½-inch slices with a serrated knife; place on the prepared baking sheets, spacing them 2-inches apart. Brush with the remaining egg yolk and sprinkle with the turbinado sugar.

Step 5

Bake until the edges are lightly golden and firm to the touch, 11 to 13 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Step 6

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Chef's Notes

 

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