Orange-Rosemary Icebox Cookies
- Level: Easy
- Yield: about 36
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 96
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 23
- Sodium
- 29
- Total: 4 hr
- Active: 45 min
Ingredients
Grated zest of 1 orange
2/3 cup granulated sugar
1/4 cup confectioners' sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg, separated, plus 1 egg yolk
2 cups all-purpose flour
2 tablespoons sanding sugar
Directions
- Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
- Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
- Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.