Blood Orange Shortbread

Blood Orange Shortbread
Print Recipe
Blood orange lends its uniquely fragrant taste and a blush of color to classic shortbread. This version adds a glaze for a taste sensation that is sure to be a hit at holiday time or anytime you need a boost.
Blood Orange Shortbread
Print Recipe
Blood orange lends its uniquely fragrant taste and a blush of color to classic shortbread. This version adds a glaze for a taste sensation that is sure to be a hit at holiday time or anytime you need a boost.
Ingredients
Shortbread:
Glaze:
Servings:
Instructions
Shortbread:
  1. Prepare a 9” by 13” baking pan by greasing lightly.
  2. Measure the sugar and blood orange zest into a large bowl. Use a fork to toss together.
  3. Add the butter and blood orange juice, and beat into the sugar mixture until just combined. Do not over mix.
  4. Add the flour and salt and stir gently for a few minutes. The dough should only just hold together.
  5. Press the dough into the prepared baking pan and chill for about 10 minutes in the fridge.
  6. Heat the oven to 275°F, and bake the cookies for about 35 minutes. The top should be barely golden in color.
  7. Cut the cookies into squares with a sharp knife and lift them carefully to a cooling rack.
Glaze:
  1. Mix the orange juice, heavy cream, and sugar in a bowl until thoroughly blended.
  2. Drizzle over the cookies once they are cooled. You can also dip them into the glaze.
  3. Refrigerate until the glaze is set.
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