Orange Shortbread Cookies

I love these cookies.

I love lots of cookies, but the texture of this shortbread, with the mouthwatering glaze, it is a crowd pleaser that I share often.

Oranges will have more acidity which is nice in the glaze, but tangerines or other mandarins have more colour. 

Use what you have.

I try to use organic when using the peel.

If you do not like zest, you could add ¼ tsp pure orange extract.

Try not to aerate this cookie dough too much.  Although there are whipped shortbreads, handling that type of cookie to fill or glaze will be difficult (it tends to crumble). This shortbread should be a bit more sturdy with a bit of a snap.

How To Make Orange Shortbread Cookies

For the Shortbread

Lightly grease or line a baking tray with non-stick parchment or silicone mat.

1. Wash your mandarins well.

Zest them as fine as you can, before you cut them.  It will be much easier than after.

Now juice them.  2 tablespoons for the cookies and about 2 tablespoons for the icing.

2. Beat the butter with a wooden spoon or other sturdy utensil, or you can use a mixer.

3. Beat in the icing sugar, and the salt.

4. Add the zest and mix for about a minute to thoroughly combine the oils.

5. Beat in the juice.

6. Add the cornstarch and half of the flour.

Mix that in well.

7. Now add the rest of the flour, but stir that in with a spoon.

If you must use a mixer, keep it on low speed, then try to stir it by hand a bit to finish it.

Do not whip this with beaters.

8. Form two logs using plastic wrap to shape and wrap. (I made two, each about 11½ oz (325g), 13″ (33cm) long), kneading it as you go to remove air pockets that will leave holes.

9. Refrigerate for at least one hour. Turn them every quarter hour or so, so they don’t get one flat side.

After they have chilled, slice into ⅓″ (1cm) thick cookies. 

Bake at 300°F (150°C) for 15 to 20 minutes.

Glaze ?

Put the icing (powdered) sugar in a small bowl and stir in most of the juice.  

Add the melted butter.

Mix well and add more juice if needed, until you have the consistency you want for dipping or for spreading.

After the cookies have cooled, dip the cookies, removing excess with a knife, or the side of the bowl, like Amy does, or spread onto the cookies.