Blood orange is such a festive way to brighten up classic Christmas shortbread. Dinner Bell Salted Butter provides the perfect amount of salt to make the sweet-tart orange zest really shine — and it helps the shortbread bake up with a rich, buttery flavor and crispy-soft texture. A simple blood orange glaze adds a bonus burst of citrus and merriment!
How To:
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Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
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In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 2 to 3 minutes. Add the granulated sugar, powdered sugar, and orange zest and beat until light and fluffy, 2 minutes.
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Add the egg yolks, vanilla, and almond extract. Beat on low speed until incorporated. Add the flour and beat until just combined.
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Shape the dough into a disc. Wrap in plastic, and refrigerate for 30 minutes or until firm, and up to overnight.
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On a lightly floured surface, roll the dough out to ½-inch thick. Cut into 2 to 3-inch rounds. Place the cookies 2 inches apart on the baking sheets.
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Bake until just starting to brown on the bottoms, 14 to 16 minutes. Let cool completely.
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In a small pot over medium-low heat, bring the orange juice to a simmer and cook until reduced to 2 tablespoons, 8 to 10 minutes.
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Whisk the reduced juice with the remaining 1 cup of powdered sugar until smooth. Tint with pink food coloring if desired.
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Dip the top of one cookie into the icing, decorate with sprinkles, and place on a cooling rack to set. Repeat with the remaining cookies. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.