Citrus Shortbreads

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Photo: Citrus Shortbreads

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
32 cookies

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 45 min

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Ingredients

3 clementine oranges or small tangerines, washed and dried
3/4 cup sugar
3 cups all-purpose flour
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 pound unsalted butter (3 sticks), softened

Directions

Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.

Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.

Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.

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Comments & Reviews

recipe Citrus Shortbreads
Valerie Sugar Land, TX 11-25-2008
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Easy and very good
Rated: 4 stars out of 5

This is a very good shortbread recipe. I took mine out of the oven at 1 hour and they looked EXACTLY like the picture, so... remember that every oven is different. The end result is crisp and tasty, just like shortbread should be. I actually prefer mine a little softer, so would probably bake less next time to keep them from getting quite so crisp, but this is a good, solid recipe for traditional shortbread.Read more
recipe Citrus Shortbreads
Leslie Marietta, GA 07-26-2008
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a hit
Rated: 5 stars out of 5

I've made this recipe a few times and it's always a hit. I actually had a friend give me his old Kitchen Aid mixer with the... stipulation that I only had to make him a batch of these cookies!! My only trouble is getting a consistent result, I think it has to do with overbeating the dough. Take my advice and be gentle on your dough! Doing it by hand is better, if you can.Read more
recipe Citrus Shortbreads
BROOK El Dorado, CA 12-21-2004
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Good cookies
Rated: 3 stars out of 5

These cookies are good, not special. Start checking then after 30 minute of cooking!!!
recipe Citrus Shortbreads
JUDY Clovis, CA 12-20-2004
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delicate tangerine/citrus flavor
Rated: 4 stars out of 5

Although the baking time was too long, the shortbread was excellent. I used a potato peeler and with a light hand, I was able... to take off the top layer of the fruit- did not have any membrane at all. When the shavings were added to the sugar and blended, the mixture was perfect.Read more
recipe Citrus Shortbreads
MERRY Newhall, CA 12-12-2004
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A little dry but oh so yummy!
Rated: 4 stars out of 5

Everyone has loved my version of citrus shortbread...when I was processed the sugar and tangerine zest I added 1/3 cup dried... cranberries for a festive color. Great result. The cookie dough concerned me when I patted it into my shortbread pan because it seemed so crumbly and dry but it baked up just fine and flipped out of my pan beautifully. I'll make again!Read more