A new twist on shortbread!
Ingredients
- 1 c soft butter
- 3/4 c powdered sugar, sifted
- 2 tbsp zest of orange (1 large orange)
- 1 tbsp fresh orange juice ( 1/2 an orange)
- 1/2 tsp orange flavoring (optional)
- 1/2 tsp vanilla extract
- 2 c flour
- 1 tbsp cornstarch
- 2 tbsp rice flour (optional)
- 1/4 tsp salt
- GLAZE
- 1 c powdered sugar
- 1 tbsp orange juice (1/2 orange)
- 1 tbsp milk
- 1 tsp of orange zest
Directions
- Heat oven to 325F on convection bake setting.
- Line a baking sheet with parchment paper
- With mixer / paddle attachment, beat the butter and powdered sugar on high speed until smooth and creamy 1-2 minutes.
- Add the orange zest, orange juice, and flavourings and mix until combined.
- With mixer on lowest speed, add the flour, cornstarch, rice flour and salt and mix until combined. With mixer on medium speed, beat until mixture starts to pull away from the sides of the bowl.
- Lightly flour a surface and turn the dough out onto the surface. Dust rolling pin with flour and roll dough out to 1/2″ thick.
- Cut 2″ round cookies and place on baking sheet.
- Bake for 12-14 minutes until edges turn slightly brown. Remove from oven and cool.
- Whisk together the ingredients for the glaze and spread over top of cooled cookies.
Thanks to https://whatmollymade.com