Cranberry Orange Sables
Dorie Greenspan’s Cookbook “From my Home to Yours” brought this amazing recipe into my life.
Shortbread, Sables or whatever you choose to call them, these scrumptious little cookies are amazing anytime of year but especially wonderful during the holidays.
As I mentioned earlier I orginally came across this recipe about 14 years ago when I bought Dori Greenspan’s cookbook “From My Home to Yours”. I have made this recipe plenty over the years, I’ve adjusted it and added in all types of fun ingredients to fit the occassion. They can easily go from sweet to savory in the blink of an eye or a pinch of this or that. I even used the base of this recipe to create our “Brown butter choco chunk shortbread”. However, today we are here to discuss my all-time favorite version which is the cranberry orange Sable. It is crispy on the outside and tender in the center with hints of sweet orange from the zest along with the contrasting tartness of the cranberry make them a perfect pairing with tea.
Cranberry Orange Sable
Ingredients
Unsalted butter
Confectioner’s sugar
Granulated sugar
Orange, fresh large
Salt
Vanilla Extract
Egg yolks
AP Flour
Directions
In a mixing bowl place butter (room temp) along with both sugars, zest of one orange and salt and mix until well combined. Do not cream until light and fluffy, you still want a little of the sandy texture from the sugar.
Add the egg yolks one at a time ensure each yolk is fully incorporated before adding the next.
Add all of the flour at one time, and begin mixing on low until flour starts to absorb.
Directions
With a mixer on low speed, beat the butter, sugars, orange zest and salt together until smooth but, not creamy . Add the yolks one at a time ensuring that the yolk is fully incorporated before adding the next. Then add the vanilla and orange extract. Scrape the bowl and add the flour all at once along with your dried cranberries (such as Craisins). Mix only until the flour is incorporated.
Divide the dough in half, shape into a log, and place each log on its own sheet of parchment or wax paper. Roll the log up in the paper tightening as you go. Refrigerate for at least 2 hours or if your like me and in a hurry freeze for at least 1 hour.
Center the oven rack and preheat the oven to 350°F (177°C).
Remove dough from refrigerator or freezer and allow it to warm up about 20 min before beginning to cut. Brush log with reserved egg white wash and roll in coarse sanding sugar. Using a sharp knife cut 1” slices of the log to place on prepared sheet pans for baking. (Tip: you could also roll dough out to 1/4” thick and use a small biscuit cutter/ring to cut out shapes and instead of rolling dough in course sugar just sprinkle on top.)
Bake for 12 - 15 minutes or until the cookies are golden brown on their bottoms and around their edges. Cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
These cookies a best eaten when they are fully cooled.
