Recipe For Orange-Flavored Spritz Sable Cookies dipped in Dark Chocolate


Spritz sablé cookies are French butter cookies. They have a very rich flavor. Depending on the shape of the cookie and on the baking time, spritz can either be crumbly or have a chewier texture. Spritz sablé cookies are the perfect canvas upon which to introduce other flavors. From the basic recipe, you can make an unlimited number of variations.

My little sister-in-law who is allergic to egg yolks (not egg white, go figure!) loves these cookies. They are one of the few sweet treats she can enjoy. I made some today and flavored them with orange blossom water. I then dipped them in dark chocolate to make them extra decadent.

1. Info for Orange-Flavored Spritz Sable Cookies dipped in Dark Chocolate

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 72
  • Calories: unavailable

2. Ingredients for Orange-Flavored Spritz Sable Cookies dipped in Dark Chocolate

  • 1 tablespoon orange blossom water
  • 1 vanilla bean, slit lengthwise
  • 27 tablespoons unsalted butter, (3 sticks + 3 tablespoons)
  • 1-3/4 cups powdered sugar
  • 1/2 teaspoon sea salt (or regular salt), ground to a fine powder
  • 2 egg whites
  • 3-1/2 cups all-purpose flour
  • 1 tablespoon orange zest, freshly zested
  • 8 ounces dark chocolate chips
  • 2/3 tablespoon vegetable shortening

3. Directions:

  1. Preheat the oven to 365°F.
  2. In a bowl, combine the flour and sea salt. In another bowl, place the powdered sugar. Sift all the dry ingredients, separately.
  3. Using a paring knife, scrape and gather all the grains of the vanilla bean.
  4. Cream the butter with the powdered sugar (whisk using the paddle attachment of a standmixer to get as much air as possible into the butter). Add the egg whites, the grains of vanilla, the orange blossom water and the dry ingredients. Mix until a soft, pliable, sandy cookie dough is formed. Do NOT over-mix. Transfer the dough into a bowl. Plastic wrap it and chill it in the refrigerator for at least 15-20 minutes.
  5. Use a star-shaped decorating tip. Fill a pastry bag with the cookie dough. Pipe about 80 tight "snakes".
  6. Bake for about 9-10 minutes. The cookies should be firm but not too golden brown. Let the cookies cool completely on a cooling rack.
  7. Tempering the chocolate: Place a pot filled with hot water (at a gentle simmer), topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the chocolate chips on top. Turn off the heat. Temperature of the water shouldn’t exceed 118°F. Melt the chocolate chips with the vegetable shortening. (See tips). Use immediately. If the chocolate hardens, place the chocolate back in the double boiler.
  8. Line a baking tray with a silicone mat or a sheet of parchment paper. Dip the top half of each cookie in the melted chocolate. Shake the cookie a little to remove the excess chocolate and place onto the baking sheet. Sprinkle some orange zest. Repeat the same procedure for the rest of the spritz cookies, one at a time. Let the chocolate set and harden. Depending on the weather, chill the cookies in the refrigerator if needed so the chocolate sets completely.
  9. Enjoy with a tall glass of sharbat (Indian milk drink, scroll down for the picture)
  10. Bon appétit!

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