¼ teaspoon salt
1 ½ teaspoons freshly ground nutmeg
1 cup (226g/2 sticks) unsalted butter, room temperature
¾ cup (150g) granulated sugar + a little extra for sprinkling the cookie logs
1 egg
finely grated zest of 2 oranges
1 egg, extra, lightly beaten with 2 teaspoons water (I used an egg yolk I had left from another recipe)
In a medium bowl, whisk together the flour, salt and nutmeg. Set aside.
In the large bowl of an electric mixer, using the paddle attachment, beat the butter, sugar and orange zest until creamy. Add the egg and mix to combine.
In low speed, add the dry ingredients and mix only until incorporated. Cover and chill for 30 minutes.
Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3cm (1 ¼in) log – like Martha does here. Wrap in parchment. Chill in freezer until very firm.
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap one log at a time (keep the other in the freezer). Brush the log with the egg wash and sprinkle with the extra sugar. Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Refrigerate for 20 minutes, then bake until just golden around the edges, 20-25 minutes. Cool in the sheet over a wire rack. Repeat the procedure with the remaining dough log.
Store cookies in an airtight container at room temperature for up to 4 days.
Makes about 40 cookies
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