Orange Sparkle Slice-and-Bake Cookies

🥘 Ingredients

• candied orange peel 75 g
• hot water
• granulated sugar 132 g
• confectioners' sugar 76 g
• orange citrus oil ¼ tsp
• table salt 1 ¾ tsp
• vanilla 2 tsp
• Fiori di Sicilia ½ tsp
• unsalted butter 255 g
• egg 1 large
• flour 390 g
• sparkling sugar 113 g

1. 1

   Place candied orange peel in a small bowl and cover with hot water . Cover and set aside.
2. 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 .
3. 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 .
4. 4

   Strain the orange peel and press gently to remove any excess moisture.
5. 5

   Add flour and orange peel, and beat on low speed until combined, about 30 seconds .
6. 6

   Transfer dough to a clean work surface and divide in half (about 500 g per piece). Shape each half into an 11" log.
7. 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.
8. 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 .
9. 9

   When ready to bake, preheat the oven to 400°F.
10. 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.
11. 11

    Transfer slices to 2 parchment-lined baking sheets , placing the cookies about 2" apart.
12. 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.