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+ servings
Satsuma Cranberry Sablés

Satsuma orange and cranberry sablés imbued with the distinct fragrance of satsuma oranges, and just a little tang from a few fresh cranberries. Recipe adapted from Orangette, by way of Amanda Hesser.

Makes: 44 cookies
Author: Elizabeth Stark, adapted from Orangette and Amanda Hesser
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 16 tablespoons 2 sticks unsalted butter, at room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup granulated sugar (I used Turbinado, which made for distinct grains of sugar within the cookie)
  • 2 tablespoons satsuma orange zest
  • 3 cranberries, grated
  • 1 teaspoon sea salt
  • 4 egg yolks, room temperature
Rolling Sugar
  • 1/3 cup large-grain Turbinado sugar
  • 2 tablespoons satsuma orange zest
  • 3 fresh whole cranberries, grated
  1. Combine flour and baking powder and set aside.

  2. In the bowl of your stand mixer fitted with a paddle attachment, or with a regular mixer, beat room temperature butter on medium-low speed until light and fluffy, about 3 minutes. Add confectioner's sugar, beat 1 minute, add granulated sugar, and beat until ingredients are fully incorporated. Stop and scrape sides down as needed.

  3. Add egg yolks one at a time, mixing until each is fully incorporated. Next, add sea salt, zest, and grated cranberry.

  4. Finally, add flour mixture in three batches, scraping sides as needed.

  5. Turn dough out onto a lightly floured surface and divide into two. Roll each section into a long 2 inch-thick log. Wrap in parchment, tie ends, and chill an hour or more.

  6. Preheat oven to 350 degrees F. Thoroughly mix rolling sugar ingredients in a small bowl and spread sugar into a rectangle on a large board. Remove dough roll from fridge, unwrap, and slowly press and roll into sugar mixture until the roll is well coated.

  7. Slice dough roll into 1/4-inch slices. Place rounds on a parchment-lined rimmed baking sheet, an inch or so apart.

  8. Bake cookies 10 - 12 minutes, or until they are set, but still pale. Cool on cookie sheet 10 minutes, then remove to a wire rack to cool completely.

  9. Cookies will keep nicely in a sealed container for a few days, or longer if frozen, but they at their very best day-of.