Orange Almond Shortbread Cookies
- Parchment paper
- 1 cup unsalted butter (2 sticks)
- ⅔ cup powdered sugar
- 2 Tablespoons orange zest (can use up to 3 Tablespoons, zest of 1 medium orange)
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ cup roasted salted almonds chopped
- Preheat oven to 350 °F.
- Cut the butter into small cubes.
- Using an electric mixer, cream together the cold butter and the powdered sugar.
- Add in the almond extract and orange zest and mix until well combined.
- Gently stir in the flour until just mixed (overmixing will cause tough cookies!)
- Lay out a piece of parchment paper on your work surface, place the dough on top, and cover with another piece of parchment.
- Roll dough between parchment layers until it is ½" thick (makes roughly an 8×8" square). Remove the top piece of parchment.
- Sprinkle the chopped almonds evenly over the top of the cookies, and press them down to help them stick.
- Transfer the bottom piece of parchment, with the dough, to a baking sheet and bake for 18-20 minutes or until golden around the edges.
- Cut while warm (a pizza cutter is very handy for this) and allow to cool completely before eating.
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These Orange Almond Shortbread cookies are utterly delicious. I tried the recipe out for Thanksgiving and my sister-in-law just about disappeared with the container – I was able to stop her in time, thank God, because I wanted some too!!! (Love you Wendi)
No story this time, sorry. If I have a stroke of inspiration I’ll come back and update, but I wanted to get this recipe out for National Cookie Day.
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