Martha Stewart Orange Sable Cookies

• 1 1/4 cups whole blanched almonds
• 1 cup powdered sugar
• 12 tablespoons butter, softened
• 3 tablespoons orange zest, finely grated
• 1 large egg
• 1 tablespoon orange juice, fresh squeezed
• 1 1/2 cups all-purpose flour
• 1 cup sugar, for rolling

1. Place almonds and confectioners sugar in the bowl of a food processor.
2. Process until mixture resembles coarse cornmeal, set aside.
3. Place butter and zest in the bowl of an electric mixer fitted with paddle attachment.
4. Beat on medium speed until light and fluffy, 2-3 minutes.
5. On low, add almond mixture, beat until combined. 10-15 seconds. Add egg and orange juice, combined. Add flour, combine.
6. Place 2 12x 16" of parchment on a clean work surface.
7. Divide dough in half.
8. Form a rough log with each half. place on parchment.
9. Fold parchment over dough, use a ruler to roll and press dough into 1 1/2" diameter logs.
10. Chill for at least 3 hours.
11. Preheat oven to 350*.
12. Line 2 baking sheets with parchment. Spread sanding sugar in a jelly roll pan and unwrap logs and roll in sugar to coat.
13. Cut into scant 1/4" rounds, place on sheets, 1" apart.
14. Bake until edges are golden, about 15 minutes.rotating halfway through.
15. Transfer to a wire rack to cool.
16. Bake or freeze remaining dough.
17. Store baked cookies in a air tight container for up to 2 weeks.

whole blanched almonds, powdered sugar, butter, orange zest, egg, orange juice, flour, sugar

Taken from www.food.com/recipe/martha-stewart-orange-sable-cookies-118837 (may not work)