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Orange sable cookies

If you think you have a problem packing your kids' lunchbox, try standing in Larry Nicola's shoes. Nicola, chef at Nic's Restaurant and Martini Lounge in Beverly Hills, has a daughter who's as discriminating as a demanding customer. "I could ... Read more

Total time: 30 minutes, plus 1 hour chilling | Serves 12 (2 cookies per serving)
  • 2 cups flour
  • 3/4 cup powdered sugar
  • Pinch of sea salt
  • 1 cup unsalted butter, softened
  • 1/4 cup finely minced orange zest
  • 1 cup raw sugar

Step 1Sift together the flour, powdered sugar and salt.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed for about 3 minutes, until light and fluffy. Add the orange zest and beat on low speed for 1 minute. With the mixer on low speed, add the flour mixture, pausing to scrape down the sides of the bowl. Be careful not to overbeat.

Step 3Divide the dough into 2 equal portions. Roll each into a log about 1 1/2 inches thick and 5 inches long. Pour the raw sugar onto a sheet pan and roll the logs in it to coat evenly. Wrap each log in plastic wrap. Refrigerate for 1 hour. (The logs may be frozen for up to 2 weeks. If frozen, defrost in the refrigerator overnight to use.)

Step 4Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into three-eighth-inch slices and place on the baking sheet. Bake for 12 to 15 minutes, until the edges turn light golden brown. Transfer to a rack to cool.

Note: Adapted from "Feeding Baby: Simple, Healthy Recipes for Babies and Their Families," by Joachim Splichal and Christine Splichal.
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