Orange Spice Shortbread Cookies

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Who doesn’t love an easy slice and bake cookie recipe? Well, I certainly do at least. This post about an orange spice cookie that is easy to make didn’t start here though. I was actually trying a recipe I had never made before out of my Silver Spoon Italian cookbook. The recipe was so simple, it intrigued me. Instead of butter, the recipe called for olive oil and there were no leavening agents. I was curious. What I got however, was an odd, strange cookie withe the texture of sawdust.

I’m not sure if the ratios for the recipe were wrong or if this is some Italian delicacy I don’t have a pallet for but, this was not the cookie I was looking for. Then the search was on. I wanted a shortbread cookie. An easy one to make. One that didn’t require the fuss of rolling out the dough and using a cookie cutter. And Bam! I found this recipe from one of my favorite magazines, Real Simple.

The dough was a little dry at first, and I was tempted to panic thinking I had run into the same mistake twice, but unlike my flop from Silver Spoon, this dough comes right together.  And, I can tell you these cookies taste even better the day after you make them!

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Orange Spice Shortbread Cookies
Adapted from Real Simple Magazine

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Ingredients:

For the cookies:

  • 1 1/2 c all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 c and 2 Tbsp of granulated sugar
  • zest of one orange (save the orange for the glaze)
  • 1 vanilla bean or 1/2 tsp vanilla bean paste
  • 1/2 c (1 stick) butter, room temperature

For the glaze:

  • 1/2 c confectioner’s sugar
  • 1 tbsp fresh orange juice

Directions:

In a medium-sized mixing bowl whisk together the flour, salt, and cinnamon and set aside. In a small mixing bowl combine the sugar, orange zest, and the inside of the vanilla bean and set aside.

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Using a stand mixer with the paddle attachment beat the butter and sugar mixture together on a low speed until light and fluffy (2-3 minutes). Slowly add the dry ingredients. The dough will be very crumbly.

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Place the dough onto some parchment paper or wax paper. Press the dough together to form a log. Wrap tightly with parchment paper and press the log to your work surface to form a long rectangle. Chill in the refrigerator for 3-4 hours or in the freezer for 1 1/2 to 2 hours.

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Preheat the oven to 350 degrees. Unwrap the dough from the parchment paper and using a sharp knife slice into 1/3 inch-thick cookies. Place cookies on baking sheet lined with parchment paper or a silpat.

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Bake for 12-15 minutes rotating the pan halfway through. The recipe makes approximately 20 cookies depending on the size of your log. While the cookies are cooling make the glaze by combining the confectioner’s sugar and orange juice.

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Once the cookies are completely cool drizzle the cookies with the orange glaze.

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Store in an airtight container for up to 7 days.

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print2


Orange Spice Shortbread Cookies

Adapted from Real Simple Magazine

Ingredients:

For the cookies:

  • 1 1/2 c all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 c and 2 Tbsp of granulated sugar
  • zest of one orange (save the orange for the glaze)
  • 1 vanilla bean or 1/2 tsp vanilla bean paste
  • 1/2 c (1 stick) butter, room temperature

For the glaze:

  • 1/2 c confectioner’s sugar
  • 1 tbsp fresh orange juice

Directions:

In a medium-sized mixing bowl whisk together the flour, salt, and cinnamon and set aside. In a small mixing bowl combine the sugar, orange zest, and the inside of the vanilla bean and set aside.

Using a stand mixer with the paddle attachment beat the butter and sugar mixture together on a low speed until light and fluffy (2-3 minutes). Slowly add the dry ingredients. The dough will be very crumbly.

Place the dough onto some parchment paper or wax paper. Press the dough together to form a log. Wrap tightly with parchment paper and press the log to your work surface to form a long rectangle. Chill in the refrigerator for 3-4 hours or in the freezer for 1 1/2 to 2 hours.

Preheat the oven to 350 degrees. Unwrap the dough from the parchment paper and using a sharp knife slice into 1/3 inch-thick cookies. Place cookies on baking sheet lined with parchment paper or a silpat.

Bake for 12-15 minutes rotating the pan halfway through. The recipe makes approximately 20 cookies depending on the size of your log. While the cookies are cooling make the glaze by combining the confectioner’s sugar and orange juice.

Once the cookies are completely cool drizzle the cookies with the orange glaze.

Store in an airtight container for up to 7 days.

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