Orange Shortbread Squares Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
• Spread the marmalade over the cookie. Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Steps:

• Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
• Position oven rack in the middle of oven and preheat to 325°.
• In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
• Add in the flour and mix in on lowest speed.
• Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
• Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
• Use the back of a spoon to smooth the top of the dough evenly, if necessary.
• With the tines of a fork, pierce the dough all over at ½ inch intervals.
• Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
• Remove the pan to a rack to cool until the shortbread is lukewarm-not completely cooled.
• Invert the shortbread from the pan onto a cutting board, and remove the paper.
• Using a ruler to mark, then cut the shortbread into 2-inch squares.
• Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
• Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
• Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
• Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

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.