Orange Shortbread Cookies Recipes

CITRUS SHORTBREAD COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
• Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
• Bake in the preheated oven until firm but not browned, about 10 minutes.

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

ORANGE SHORTBREAD COOKIES

Steps:

• Beat butter in a mixing bowl at medium speed of an electric mixer gradually adding powdered sugar, beating well.
• Add orange rind and concentrate.
• Stir in flour.
• Press dough into a lightly greased 15- by 10- by 1-inch jellyroll pan; prick all over with a fork.
• Cut into 1-1/2-inch diamonds.
• Place a sliced almond in center of each diamond.
• Bake at 300 degrees F. for 30 minutes or until done.
• Recut diamonds while warm.
• Let cool in pan on a wire rack.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

CRISP ORANGE SHORTBREAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

ROSEMARY-ORANGE SHORTBREAD COOKIES

Steps:

• In a food processor, process the sugar, rosemary, zest and salt for several minutes, until the sugar has colored and the rosemary is chopped very fine. Add the flour, scraping up the contents at the bottom of the bowl to blend the mixture evenly. Sprinkle the butter over the mixture. Process in pulses until no bits of butter are visible; the dough should not quite be clumping or coming together. Drizzle the Orangecello or orange juice over the mixture. Process using 10 to 15 one-second pulses; stop and stir to scrape up and incorporate the mixture on the bottom as necessary. Stop processing as soon as the mixture begins to come together.
• Turn out the dough onto a large sheet of baking parchment or wax paper. Gently knead it just until evenly blended and cohesive. If it is slightly dry or crumbly, gradually knead in 1 or 2 more teaspoons of Orangecello; if it is soft, sprinkle over a tablespoon or so of flour and knead in until slightly firmer.
• Divide the dough into thirds. Roll out each portion between sheets of baking parchment or wax paper to a round measuring a generous 1/8-inch thick; be sure the thickness is uniform. Check the undersides and smooth out any wrinkles. Stack the dough portions (paper attached) on a tray or baking sheet. Freeze for at least 10 minutes and up to 24 hours. If the frozen dough is hard, let it warm up and soften just slightly before using.
• When ready to bake, place a rack in the middle third of the oven; preheat to 350 degrees. Line several baking sheets with baking parchment, or spray lightly with nonstick cooking spray.
• Working with one dough portion and keeping the others chilled, peel off one of the sheets of paper, then pat it back into place. Invert the dough, then peel off and discard the second sheet. Using a 2 1/2- to 2 3/4-inch (or similar) round or scalloped cutter, cut out the cookies. Use a spatula to transfer them to the lined baking sheets, spacing them about 1 1/2 inches apart. If the dough becomes too soft to work with, return it to the freezer until it firms up, then continue. Repeat the process with the other portions of dough. Combine the dough scraps and continue rolling, chilling and cutting out until it is all used.
• Bake one sheet at a time on the middle rack for 5 minutes. Rotate the sheet from front to back and bake for 3 to 5 minutes or until the cookies are just faintly rimmed with brown; watch carefully, as they brown rapidly near the end of baking. Let the pans cool on wire racks for about 3 minutes, until the cookies firm up, then use a wide spatula to gently transfer the cookies to racks. Cool completely.

ORANGE SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

ALMOND-ORANGE SHORTBREAD

Steps:

• Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
• Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
• Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
• With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.