Rating: 2 stars
26 Ratings
  • 1 star values: 10
  • 2 star values: 13
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
  • 26 Ratings

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Joseph De Leo

Recipe Summary

hands-on:
30 mins
total:
4 hrs 55 mins
Yield:
Makes 20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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).

  • 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.

  • 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.

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

Nutrition Facts

167 calories; fat 10g; saturated fat 6g; cholesterol 45mg; sodium 53mg; protein 2g; carbohydrates 19g; sugars 9g; fiber 0g; iron 1mg; calcium 12mg.
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