Buttery shortbread with loads of orange zest and candied orange peel.
- Recipe -
● 1 cup butter
● 3/4 cup sugar
● 2 T. milk
● 1 t. vanilla
● 2-1/2 cups flour
● 1/2 t. salt
● Zest of 2 oranges
● 1/4 cup chopped candied orange peel (optional)
1. In mixer, cream butter and sugar until light and fluffy. Add milk, vanilla & orange zest. Beat until just combined. Turn mixer off and add flour, salt and candied orange peel. Mix again, until just combined.
2. On 2 pieces of plastic wrap, divide the dough into 2 equal pieces and shape into logs (2-3" in diameter). Wrap logs up in the plastic wrap and refrigerate for about 2 hours.
3. Preheat oven to 375 ̊F. Using a sharp, non-serrated knife, slice cookies into 1/2-inch-thick slices. Place on parchment-lined baking sheets and bake until edges are golden, about 12-14 minutes. Remove parchment from baking sheet and let cookies cool on rack.
Note: The recipe for the Candied Orange Peel can be found on, "Farmers' Market Gourmet" podcast - Episode #23.
Download pdf recipe for: Orange Shortbread