Citrus Almond Shortbread

Citrus Almond Shortbread

prep time

minutes
cook time

minute
servings
4
dozen

Ingredients















Cooking Instructions

1

In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.


2

Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.


3

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.


4

Heat oven to 350ºF. With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.


For icing:


1

Whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.


2

Store baked cookies in an airtight container for up to one week.


Ingredients















Cooking Instructions

1

In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.


2

Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.


3

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.


4

Heat oven to 350ºF. With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.


For icing:


1

Whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.


2

Store baked cookies in an airtight container for up to one week.


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