I’ve kind of become obsessed with slice and bake. Cookies, that is. Even now when I make chocolate chip cookie dough I slap it onto plastic wrap, roll it into a couple logs and chill it so I can just slice em off and bake. It’s a great way to store cookie dough and when the mood strikes you-you just pull it out of the fridge or freezer and bake off as many as you want.
Hint–it’s also a great way to make sure that those little cookie gremlins don’t keep sneaking into the kitchen to eat cookie dough out of the bowl before you start to bake.
If you store the rolls in the freezer-it’s best to store them wrapped in parchment wrap rather than plastic. You can make your rolls fairly short so you don’t have to bake off too many if you don’t want. When you are ready to bake, just thaw out your cookie dough logs long enough (about 15 mins) so you can slice through them.
These orange cardamom sables are the quintessential slice and bake as sables are usually made in this fashion. I also find that a lot of cookie dough becomes better with “age” if it sits in the fridge for a bit. Even a few hours of chill time can make a difference in a good cookie.
I have a tip for storing your cookie dough also. When you empty a roll of paper towel, save the cardboard rolls and cut down vertically one side of the cardboard to create a spit. Place your rolls of dough inside the cardboard rolls as they chill, and they maintain their rounded shape. Make sure you inform your house mates, clan, family, roomies, etc. that you are intentionally keeping those rolls so they don’t get tossed in the recycle bin.
Orange Cardamom Sables
yield: 2 dozen
1 Cup (2 sticks) unsalted butter, room temp
1/3 Cup granulated sugar
Zest of one orange
1 Tbsp. ground cardamom
1/3 Cup confectioners sugar
1 Lg. egg yolk (save the egg white)
2 Cups all purpose flour
1/2 tsp. kosher salt
1 egg white
1. In a small bowl combine the granulated sugar and orange zest by mashing the zest with the back of a spoon into the sugar until well combined. Add the cardamom and combine again.
2. Cream the butter granulated sugar mix and confectioners sugar until well combined. Add egg yolk and combine well. Mix the flour and salt together and add to the mixture, stir until combined. Separate the dough in half and on plastic wrap roll into 2 nine inch logs. Chill for 2-3 hours.
3. Preheat the oven to 350 degrees. Line a baking tray with parchment paper or Silpat liner. Unwrap the logs brush lightly with egg white and roll in sanding sugar to coat thoroughly. Tip: do not brush the egg white too wet as then the sugar becomes “slushy” and the sugar separates from the cookie. Slice into 1/2 inch slices and place 2 inches apart on prepared baking sheet. Bake for about 19-20 mins until lightly brown if lifted underneath. (Sacrifice a cookie to test). Let the cookies cool for 5 minutes then transfer to a wire rack to cool completely. Let the cookies cool completely before eating as they need to cool to set.