Imagine a cookie that transports you to the sun-drenched orchards of France with every delicate, buttery bite. These Satsuma Cranberry Sablés are not just a treat for your taste buds, but a culinary journey that combines the bright, zesty essence of Satsuma oranges with the tart pop of cranberries. Perfect for holiday gatherings, afternoon tea, or a moment of pure indulgence, these cookies are about to become your new obsession. Get ready to unlock a recipe that's both sophisticated and irresistibly delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 24 cookies
Ingredients
- Satsuma Oranges
- Cranberries
- Butter
- Sugar
- Flour
- Salt
- Vanilla Extract
Instructions
- Zest the Satsuma oranges carefully, collecting only the bright orange outer layer, avoiding the bitter white pith. Set zest aside.
- Finely chop dried cranberries into small, uniform pieces to distribute evenly throughout the cookie dough.
- In a large mixing bowl, cream softened butter with granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add vanilla extract and Satsuma orange zest to the butter-sugar mixture, blending thoroughly to incorporate the aromatic flavors.
- Gradually sift flour and salt into the wet ingredients, mixing on low speed until a cohesive, smooth dough forms.
- Fold the chopped cranberries into the dough, ensuring even distribution throughout the mixture.
- Shape the dough into a log approximately 2 inches in diameter, wrapping tightly in parchment paper or plastic wrap.
- Refrigerate the dough log for at least 1 hour to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove dough from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes or until edges are lightly golden brown.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving or storing in an airtight container.
Tips
- Zest with Precision: When zesting the Satsuma oranges, use a microplane or fine grater and only remove the bright orange layer. The white pith can add unwanted bitterness to your cookies.
- Room Temperature Ingredients: Ensure your butter is softened but not melted for the perfect creaming process. This helps create a light, tender texture.
- Chill for Success: Don't skip the refrigeration step! Chilling the dough for at least an hour helps the flavors meld and prevents the cookies from spreading too much during baking.
- Uniform Slicing: Use a sharp knife and slice the dough log with consistent thickness to ensure even baking.
- Watch the Edges: The cookies are done when the edges turn a light golden brown. Avoid overbaking, as sablés should remain delicate and slightly crumbly.
- Cooling is Crucial: Let the cookies cool completely on a wire rack to develop their signature crisp texture.
- Storage Tip: Store in an airtight container at room temperature for up to a week, or freeze for longer preservation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
