Almond Orange Shortbread Cookies
Melt-in-mouth shortbread cookie recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Butter at Room Temperature
- ½ cup Confectioners Sugar
- 1 cup All Purpose Flour
- 1 teaspoon Orange Zest from One Full Orange
- ⅓ cup Slivered Almonds
- ⅛ teaspoon Salt
- ½ teaspoon Vanilla Extract
Instructions
- In a mixing bowl add butter and confectioners sugar along with salt.
- Using an electric beater, cream the butter and sugar on low speed.
- Add vanilla extract and orange zest. Mix well using a silicon spatula.
- Next add flour. Mix well using the spatula.
- As the flour begins to combine with the butter mixture, add slivered almonds. Mix it well.
- Bring the dough together and place it on a parchment paper or cling film.
- Roll it tightly into a log or rectangle. Store it in freezer for atleast 30 mins. The dough can be preserved for upto 3 months in the freezer.
- Preheat the oven at 160°C for 15 mins. Remove the dough from freezer. Slice it into cookies of thickness half centimeter.
- Place them on a baking sheet lined with parchment paper one inch apart.
- Bake the cookies at 160°C for 20mins and 5 mins on toast mode until the bottom is golden brown. Let the cookies cool down for 5 mins and then transfer them to a wire rack.
- Store in an airtight container and serve with coffee/tea!
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