Orange Spice Shortbread Recipes

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Steps:

• Cream the butter until it is nice and light. Cream in the sugar, orange peel, and the spices.
• Now work in the flour.
• Knead the dough on an unfloured board until nice and smooth.
• Spray the shortbread pan very lightly with non stick veggie spray.
• Firmly press the dough into the shortbread pan.
• Prick the entire surface with a fork, and bake right in the pan.
• Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
• Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
• If the shortbread does not come right out, tap one edge of the pan.
• Cut the shortbread into serving pieces while it is still warm.

Steps:

• Preheat oven to 325.
• Cream butter and powdered sugar together. Add the orange peel, spices and flour.
• Knead until smooth.
• Butter a shortbread (or cake) pan. Press dough into pan. Prick with a fork.
• Bake for 30-35 minutes, or until lightly browned. Let cool in the pan for 10 minutes. Turn out and cut while still warm.

Steps:

• Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.