Have you ever eaten Orange Shortbread Squares? Crumbly shortbread is one of the best and most buttery of all cookies. Baking them as a bar cookie makes them really easy to prepare.
Makes one 10x15x1-inch pan, or about thirty -five 2-inch squares.
- 20 tablespoons (2/1/2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon orange extract
- 2 teaspoons finely grated orange zest
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- One 10x15x1-inch pan, buttered and lined with buttered parchment or foil
It is easy to make Orange Shortbread Squares through step by step.
Step 1: Set a rack in the middle level of the oven and preheat to 325F.
Step 2: In the bowl of an electric mixer fitter with the paddle attachment, combine the butter, sugar, extract, zest, and salt. Beat on medium speed until very light colored and fluffy, about 10 minutes. Add the flour and mix in on lowest speed.
Step 3: Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
Step 4: Scrape the dough into the prepared pan and with the lightly floured palm of your hand press into all the corners. Use the back of a spoon to smooth the top of the dough evenly if necessary. With the tines of a fork pierce the dough all over at 1/2-inch intervals.
Step 5: Bake the shortbread about 25 to 30 minutes, until it is slightly puffed and firm.
Step 6: Remove the pan to a rack to cool until the shortbread is lukewarm not completely cooled.
Step 7: Invert the shortbread from the pan onto a cutting board, and move the paper. Use a ruler to mark, then cut the shortbread into 2-inch squares.
Step 8: For up to several days the squares can be stored between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Note: Lemon would work as well as orange if you want to vary this: Just use the same amounts of lemon extract and zest for the orange in the recipe above.
Orange Shortbread Squares