Almondorangeshortbread Recipes

ALMOND-ORANGE SHORTBREAD

Steps:

• In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
• With mixer on low speed, add flour and orange zest; mixt until dough forms.
• With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
• Cut piece of waxed paper--12" X 6".
• Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
• Freeze until firm, at least 1 hour and up to 3 months.
• (If freezing longer than one day, wrap log again in double layers of plastic film.
• Preheat oven to 325 degrees F.
• Remove dough from freezer.
• With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
• Bake until edges just begin to turn golden, about 20 minutes.
• DO NOT OVERBAKE.
• Cool 5 minutes on sheet; transfer to a rack to cool completely.

ICEBOX SHORTBREAD

Steps:

• With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
• Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
• Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
• Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.