F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Candied Orange Sugar Cookies
© Reed Davis

Candied Orange Sugar Cookies

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: MAKES 4 DOZEN COOKIES
  • MAKE-AHEAD

Suzanne Goin, who used to work at Berkeley, California's Chez Panisse, adapted these sugar-edged cookies from the Chez Panisse Dessert cookbook.

  1. 2 sticks (1/2 pound) unsalted butter, softened
  2. 1 cup sugar
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 2 cups all-purpose flour
  6. 1/8 teaspoon salt
  7. 2 tablespoons julienned candied orange peel (see Note)
  1. In a large bowl, using an electric mixer, beat the butter until creamy. Add 3/4 cup of the sugar and beat at medium speed until fluffy. Beat in the egg yolk and vanilla. At low speed, beat in the flour and salt. Gather the dough into a ball and shape it into 2 logs, each about 1 1/2 inches in diameter. Roll the logs in the remaining 1/4 cup of sugar. Wrap in plastic and refrigerate until firm, about 1 hour.
  2. Preheat the oven to 350°. Using a thin, sharp knife, slice the logs 1/4 inch thick. Arrange the slices on 2 large baking sheets and press a few slivers of candied orange peel in the center of each. Bake the cookies on the upper and lower racks of the oven for about 22 minutes, until golden around the edges and on the bottom; shift the pans from front to back and top to bottom halfway through baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to wire racks to cool completely.
Make Ahead The cookie dough can be frozen for up to 1 month. The baked cookies can be stored in an airtight container at room temperature for up to 1 week. Notes

You can use either candied peel or candied zest for garnish, but it should be moist so it doesn't dry out while baking. To make your own candied orange zest: Blanch large strips of the zest of 1 orange and then slowly cook them in a mixture of 3/4 cup of sugar and 1/2 cup of water for an hour. You can also used crystallized ginger.

When chopping candied citrus peel or candied ginger, lightly spray or rub the blade of the knife with neutral vegetable oil to prevent sticking.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.