Active Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Makes about 28 cookies (serving size: 1 cookie)

Orange zest lends a delicate floral, citrus flavor to this delightfully crisp and light shortbread cookies. Finished with a vibrant orange and cream cheese frosting, they’re the perfect treat to deliver a taste of sunshine on a chilly winter day.

How to Make It

Step 1

Prepare the Cookies: Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty stand mixer until creamy; gradually add sugar, beating well. Beat in orange zest, juice, and vanilla until fully incorporated. 

Step 2

Stir together flour and salt in a small bowl; gradually add to butter mixture, beating at low speed until blended after each addition. Place dough on a lightly floured surface, and roll to 1/4-inch-thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 baking sheets lined with parchment paper (about 14 per baking sheet). Reroll scraps once. 

Step 3

Bake, in batches, in preheated oven until lightly browned on bottom and around edges, 11 to 13 minutes. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). 

Step 4

Meanwhile, prepare the Orange-Cream Cheese Frosting: Beat together cream cheese and butter with an electric mixer until light and fluffy. Gradually add powdered sugar, and beat well. Beat in zest and juice. Beat in 1 to 2 drops orange food color gel, if desired. Use immediately.

Spread about 1 tablespoon frosting on each cooled cookie, using a small offset spatula.

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