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Buttery shortbread dotted with dried berries, and drizzled in orange glaze.
Preheat oven to 325F.
In a small bowl combine the sugar and orange zest, rubbing the zest into the sugar with your fingers. Set aside.
In a medium bowl, combine the flour and the sugar mixture. Cut in the butter with a fork until the mixture resembles coarse crumbs and starts to cling. Stir in the chopped berries.
Using your hands, shape the mixture into a ball, kneading until smooth. Don’t worry if it looks like a crumbly mess at first, the longer you work it, it will form into a smooth ball.
On a lightly floured surface, roll the dough until it is 1/2 inch thick. Use a 1 1/2 inch round cookie cutter to cut the dough into circles. Re-roll the dough scraps as necessary. Place the cookies 1 inch apart on an ungreased cookie sheet.
Bake for 20 to 25 minutes, or until the bottoms just begin to brown. Transfer to a wire rack to cool.
In a small bowl, combine powdered sugar and orange juice to make glaze. Drizzle over the cooled cookies. Eat and enjoy!
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Judy, aka Sassicook on 5.4.2011
Next up on MY baking list! Yum!!!
Megan on 5.4.2011
Can’t wait to try these!