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  • rse
    these are better than the photo suggests! – 12/21/2008


Citrus Almond Shortbread

Servings: 4 dozen


2 1/4 cups all-purpose flour
3/4 cup slivered almonds
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons honey
3 tablespoons orange peel, grated
2 large egg yolks

For Icing:
1 cup powdered’ sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
Colored sugar for decorating

Cooking Directions:

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

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.

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.

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: 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.

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

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