When we visited Will and Mary at River’s Run last fall, Leisa made this shortbread cookie. Shortbread has always been Grant’s favorite. We loved these thin sweet cookies with a hint of orange and crunchy almonds.

Like the rectangular shape too. I love having a variety of shapes, flavors and textures on my holiday cookie plate. These things are a big deal to me. Ranks right up there with world peace.
 
 

River’s Run Almond Orange Shortbread Cookies

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Author: Si Foster
adapted from Martha Stewart Living 2008

Ingredients 

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • Grated zest of 1 orange, about 2 teaspoons
  • 3/4 cup sliced or chopped almonds

Instructions

  • In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. Add almonds and mix gently till nuts are incorporated throughout dough.
  • On a clean surface, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in wax or parchment paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
  • Preheat oven to 300 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
  • With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Notes

-I keep this in the refrigerator, not freezer if I am going to bake within a couple of weeks.
-You can use any type of citrus zest: lime, lemon, orange in this cookie.
-Dipped in chocolate…yes.

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