STAMPED CITRUS SHORTBREAD
Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don't be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don't have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, side dish
Time 40m
Yield About 2 dozen cookies
Number Of Ingredients 12
Steps:
- Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
- Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
- Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
- Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
- Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
- Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
- Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
Steps:
- Add the eggs and cream to a medium bowl and whisk together until combined.
- In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
- Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
- Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
- Preheat the oven to 350 degrees F.
- Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
- Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
- Cool completely on a wire rack before filling.
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
CITRUS BARS
Crisp shortbread biscuit base with a creamy citrus curd baked onto the top
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 18
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
- To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice - you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into 3 down the length and 6 across to make 18 bars.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CITRUS SHORTBREAD COOKIES
A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
- On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
- Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
CITRUS CORNMEAL SHORTBREAD
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
CITRUS SHORTBREAD
We prepared three batches of shortbread using a different zest in each, then cut each kind into a different shape.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Using an electric mixer fitted with the paddle attachment, cream butter until light-colored and fluffy. Beat in sugar, zest, and matching extract.
- Mix together flour and salt and mix into butter mixture on low speed just until combined. Do not overmix.
- Knead a few times on a lightly floured board and roll out to a thickness of 1/4 inch. Cut into desired shapes with well-floured cookie cutters and transfer to a parchment-lined baking sheet. Prick each cookie with a fork a few times and chill until firm, about 30 minutes.
- Heat oven to 350 degrees. Bake shortbread for about 20 minutes, or until it just begins to brown. Cool completely on a rack. Shortbread will keep for a few weeks in an airtight container.
MICHELLE OBAMA'S CITRUS SHORTBREAD COOKIES RECIPE BY TASTY
In this recipe from Michelle Obama, lemon and orange zest add a refreshing brightness to buttery shortbread cookies.
Provided by Tikeyah Whittle
Categories Desserts
Time 55m
Yield 25 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (170°C). Grease a 17 x 12 x 1-inch (43 x 30 x 2.54 cm)+ baking sheet with nonstick spray and line with parchment paper.
- In a large bowl, cream together the butter and 1½ cups of caster sugar with an electric hand mixer on medium speed until smooth. Add the egg yolks and beat until fluffy.
- Add the amaretto, lemon zest, and orange zest and beat until just combined.
- Gradually add the flour and salt and mix on low speed until no dry spots remain, being careful not to overwork the dough.
- Spread the dough evenly on the prepared pan, making sure the top is as smooth as possible. Brush the dough with the egg white, then sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 20-25 minutes, or until golden brown. Turn off the oven and let the cookies cool inside for 15 minutes, then remove from the oven and cut while slightly warm.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams
LEMON BARS WITH SHORTBREAD CRUST
These are among my favorite desserts. The Shortbread Crust is simplified by using melted butter. Original Source: Allrecipes.com "Lemon Square Bars" by Ralph. I reduced the white sugar in the topping to about 1 1/2 to 1 3/4 cups. This works well with Meyer Lemons too -- reduce the white sugar in the topping to about 1 1/4 - 1 1/3 Cup as the Meyer Lemon juice is a bit sweeter.
Provided by cupcake
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
- Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
- In a large bowl, beat eggs until light.
- In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
- Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 383.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 190, Carbohydrate 54, Fiber 0.7, Sugar 35.2, Protein 4.7
CITRUS CORNMEAL SHORTBREAD
Steps:
- Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed.
- Reduce speed to low. Add flour, 2 tablespoons cornmeal, and the salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300°F. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 30 to 35 minutes. Cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.
CITRUS BERRY SHORTCAKE
Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. -Meryl Herr, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.
Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
SHORTBREAD CITRUS (LEMON AND ORANGE) BARS
From Taste of Home Magazine. Sounds delicious! I am not including the chilling time. You could use Splenda for the citrus filling to make is lower in sugar.
Provided by LDSMom128
Categories Lemon
Time 1h15m
Yield 3 Dozen
Number Of Ingredients 15
Steps:
- In a food processor, combine flour, powdered sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned.
- Meanwhile, mix together the eggs, sugar, and grated orange and lemon peels. Mix well. Add the flour and baking powder. Pour the filling into the just baked shortbread and bake for another 14-16 minutes and set.
- While the rest is cooking mix the sour cream, sugar, and vanilla in a medium bowl and mix with a whisk or hand held mixer. Spread over the lemon filling and bake for another 7-9 minutes and the topping is set. Cool the bars completely and allow to chill for at least 3-4 hours, or overnight. Cut into bars and serve.
Nutrition Facts : Calories 1790.6, Fat 85.5, SaturatedFat 51.3, Cholesterol 471.5, Sodium 624.7, Carbohydrate 241.8, Fiber 2.5, Sugar 176.8, Protein 21.4
MILK CHOCOLATE POTS WITH CITRUS SHORTBREAD
These individual chocolate desserts go really well with the light citrussy shortbread and are so simple to make that kids can get involved too!
Provided by Allan Pickett
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Stir until smooth, then beat in the egg yolks. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.
- Meanwhile, put the flour, orange zest and butter in a large bowl and rub together until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking parchment. Leave to rest for 10 mins in the fridge.
- Heat oven to 160C/140C fan/ gas 3. Bake for 23-25 mins until golden brown, then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool.
- When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.
Nutrition Facts : Calories 558 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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