"These easy, buttery shortbread squares use blood oranges in three ways, and deliver a zingy citrus punch!"
Blood Orange Shortbread Cookies
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- Recipe Card
Prep time: 15mins
Cook time: 35mins
Serves or Makes: One 13 inch by 9 inch pan
Recipe Card
ingredients
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
ingredients
For the Glaze
- 2 tablespoons blood orange juice
- 1/2 cup sifted powdered sugar
- 1 tablespoon heavy cream
Method
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.