Orange Shortbread

I mentioned that we recently spent a fabulous week in Cancun.  Somehow, amongst all of the laying by the pool and playing in the sand, we were able to enjoy some good food.  Delicious street tacos, poolside guacamole, nightly ice cream cones…

Surprisingly, one of the treats that has haunted me were these buttery little orange biscuits that The Cyclist found at the OXXO across the street from the hotel. He would buy an orange foil wrapped sleeve of these cookies every day and they were gone before we left the pool.

As I have also mentioned my affinity for all things orange,  it may not come as a surprise that I have actually lost a bit of sleep trying to figure out how to recreate these at home.

Well, I’m quite pleased to say that I have had success (at least in this one endeavor).  Like a spot-on replica.  Now if I could just fashion some orange foil cookie sleeves…

Orange Shortbread

(a variation on Ina Garten’s shortbread recipe)

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • zest of  2 large oranges
  • 3 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup sugar mixed with the zest of one additional orange for rolling

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla and zest of 2 oranges. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together (it will be very crumbly.  I generally just smush it all together with my hands towards the end of the mixing).  Dump onto a surface dusted lightly with flour and roll the dough into two logs, about 2 inches in diameter. On a large plate, combine the 1/2 cup of sugar with the additional orange zest.  Roll each log in the sugar mixture and then wrap in plastic and chill for 30 minutes.

Preheat the oven to 350 degrees F.  Slice each log into 1/4 inch slices.  Bake on parchment lined baking pans for 12-15 minutes, until the edges just start to brown.  Cool on wire racks.  Store, tightly covered, at room temperature.



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1 Comment:

  • By Sarah 01 Mar 2012

    Yum – I am planning on making orange bars tomorrow, and this just gave me the idea of putting orange zest in my crust! Thanks!



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