---
comments: true
tags:
  - cookie
  - king-arthur
  - dessert
---
# :tangerine: Orange Sparkle Slice-and-Bake Cookies

![Orange Sparkle Slice-and-Bake Cookies][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 dozen | 2.55 hours |

## :salt: Ingredients

- :tangerine: 75 g candied orange peel
- :hot_springs: some hot water
- :candy: 132 g granulated sugar
- :candy: 76 g confectioners' sugar
- :tangerine: 0.25 tsp orange citrus oil
- :salt: 1.75 tsp table salt
- :icecream: 2 tsp vanilla
- :hibiscus: 0.5 tsp Fiori di Sicilia
- :butter: 255 g unsalted butter
- :egg: 1 large egg
- :ear_of_rice: 390 g all-purpose flour
- :candy: 113 g sparkling sugar

## :cooking: Cookware

- 1 small bowl
- 1 parchment
- 1 Slice-and-Bake Cookie Dough Keeper
- 1 baking sheets

## :pencil: Instructions

### Step 1

Place candied orange peel in a small bowl and cover with hot water. Cover and set aside.

### Step 2

For the dough: Beat together the granulated sugar, confectioners' sugar, orange citrus oil, table salt, and vanilla and
Fiori di Sicilia until fragrant, about 30 seconds.

### Step 3

Add unsalted butter and beat on medium-low speed until smooth, 3 to 4 minutes. Scrape the bowl, add egg, and beat until
combined, about 1 minute.

### Step 4

Strain the orange peel and press gently to remove any excess moisture.

### Step 5

Add all-purpose flour and orange peel, and beat on low speed until combined, about 30 seconds.

### Step 6

Transfer dough to a clean work surface and divide in half (about 500 g per piece). Shape each half into an 11" log.

### Step 7

For the topping: Spread the sparkling sugar across the middle of a piece of parchment, then roll each log in the sugar
to completely coat.

### Step 8

Transfer each log into the bottom of a Slice-and-Bake Cookie Dough Keeper. Cover with the lid and refrigerate until very
firm, 1 to 2 hours.

### Step 9

When ready to bake, preheat the oven to 400°F.

### Step 10

Take one log of dough out of the refrigerator, remove from Dough Keeper, and slice into ¼"-thick rounds. Rotate the log
about 90° every few slices to maintain a neat circular shape.

### Step 11

Transfer slices to 2 parchment-lined baking sheets, placing the cookies about 2" apart.

### Step 12

Bake for 14 to 18 minutes, until edges are golden brown. Let cookies cool on the pan for about 10 minutes, then transfer
to a rack to cool completely before serving. Repeat with remaining dough.

## :link: Source

- King Arthur

[1]: <../assets/images/orange-sparkle-slice-and-bake-cookies.jpg>