Blood Orange Shortbread Cookies
"These easy, buttery shortbread squares use blood oranges in three ways, and deliver a zingy citrus punch!"
-- @breadandbasil
More from @breadandbasil


Prep time 15mins
Cook time 35mins
Serves or Makes: One 13 inch by 9 inch pan


For the shortbread

  • 1 whole blood orange, or one half blood orange and one pink or Meyer lemon
  • 1 3/ 4 cups all purpose all purpose flour
  • 1/ 4 cup cornstarch
  • 1/ 4 teaspoon kosher salt
  • 3/ 4 cup powdered sugar
  • 1 cup butter, softened at room temperature for 10 minutes
  • 1 tablespoon blood orange zest
  • 2 tablespoons blood orange juice

For the Glaze

  • 2 tablespoons blood orange juice
  • 1/ 2 cup sifted powdered sugar
  • 1 tablespoon heavy cream

To make the shortbread:


  • Step 1

    Preheat oven to 325°F. Line the bottom of a 9 x 13 inch pan with parchment paper.

  • Step 2

    Begin by preparing the orange pieces (and lemon if using) by slicing the fruit into halves. Place the flat side down on the cutting board, and use a sharp knife to cut away skin and pith, carving along the curve of the fruit until no white pith remains. Slice the orange crosswise into 1/8th inch thick rounds, then use your hands or knife to separate the sections into small, jewel-like triangles as pictured above. Set aside.

  • Step 3

    In a medium bowl, stir together flour, cornstarch, and salt. Set aside.

  • Step 4

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and powdered sugar on medium speed until smooth and creamy, about 4-5 minutes. Add blood orange juice and zest and beat until combined.

  • Step 5

    Pause mixing to scrape down sides of mixer, and add flour mixture. Turn mixer onto low speed until a smooth dough forms. Dough will be very soft.

  • Step 6

    Press dough into parchment-lined pan, making sure to reach all corners and create as even a surface as possible. Scatter orange (and lemon if using) segments over the top of the dough, and lightly press down into the dough.

  • Step 7

    Bake shortbread until golden brown on the edges and fully cooked and lightly browned on top, about 30-35 minutes.

  • Step 8

    Cool shortbread in pan. Once cool, run an offset spatula around the edge of the pan to loosen shortbread, then gently slide onto a cutting board. Set aside while you prepare the glaze.

To make the glaze:


  • Step 1

    Mix together orange juice and powdered sugar until smooth. Slowly drizzle in heavy cream until desired consistency is achieved.

  • Step 2

    Drizzle glaze over shortbread, then cut as desired into squares, diamonds, or rectangles. Some pieces may break; that’s okay! These are meant to be rustic.