Recipe: Orange sable cookies

Total time: 30 minutes, plus 1 hour chilling

Servings: 12 (2 cookies per serving)

Note: Adapted from “Feeding Baby: Simple, Healthy Recipes for Babies and Their Families,” by Joachim Splichal and Christine Splichal

2 cups all-purpose flour

3/4cup powdered sugar

Pinch of sea salt

1 cup unsalted butter, softened

1/4 cup finely minced orange zest

1 cup raw sugar

1. Sift together the flour, powdered sugar and salt.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed for about 3 minutes, until light and fluffy. Add the orange zest and beat on low speed for 1 minute. With the mixer on low speed, add the flour mixture, pausing to scrape down the sides of the bowl. Be careful not to overbeat.

3. Divide the dough into 2 equal portions. Roll each into a log about 1 1/2 inches thick and 5 inches long. Pour the raw sugar onto a sheet pan and roll the logs in it to coat evenly. Wrap each log in plastic wrap. Refrigerate for 1 hour. (The logs may be frozen for up to 2 weeks. If frozen, defrost in the refrigerator overnight to use.)

4. Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into three-eighth-inch slices and place on the baking sheet. Bake for 12 to 15 minutes, until the edges turn light golden brown. Transfer to a rack to cool.

Each serving: 304 calories; 2 grams protein; 40 grams carbohydrates; 1 gram fiber; 16 grams fat; 10 grams saturated fat; 41 mg. cholesterol; 20 mg. sodium.