Blood Orange & Spice Shortbread Cookies

blood orange spice shortbread

Blood Orange & Spice Shortbread Cookies

Creamy shortbread is a holiday – and everyday! – favorite. This recipe gives it a makeover that leaves the cookies drenched in pink glaze and full of flavor, from sweet blood orange to spicy, all in one mouthful.
Course Dessert

Ingredients
  

Cookies:

  • 1 cup unsalted butter room temperature
  • 2/3 cup of sugar
  • 1 blood orange zest & juice
  • 1 lemon zest & juice
  • 2 sprigs rosemary chopped
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon of salt

Glaze:

  • 3 tablespoons blood orange juice
  • 1/2 cup powdered sugar
  • 1 tablespoon whipping cream

Instructions
 

Cookies:

  • Beat the butter together with the sugar, blood orange and lemon zest and juice.
  • In a separate bowl, sift together the flour, salt, rosemary, ginger, and cardamom until blended.
  • Add the flour until only just combined with the butter mixture. The dough should be thick and crumbly.
  • Cut the dough into about two halves, and roll each into a cylinder on a floured surface.
  • If the dough is sticky at this point, wrap it in wax paper and refrigerate it for an hour or two until it firms up.
  • Preheat the oven to 350 F when you are ready to bake.
  • Slice the cookie dough cylinders into rounds about 1/2-inch thick.
  • Place them on a baking sheet about 1-inch apart, and bake in the oven for about 15 minutes, until just beginning to brown at the edges.

Glaze:

  • Combine the ingredients in a small bowl and whisk until blended. More sugar will thicken if you find it is too thin.
  • Once the cookies have cooled, you can dip them entirely in the glaze, dip half of each, or drizzle it over the cookies.
Keyword Moro blood orange
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