Citrus Scented Shortbread

Citrus Scented Shortbread Follow Me on Pinterest

Citrus Scented Shortbread

Shortbread is one of my favorite things to bake and eat, so when I saw that National Shortbread Day was coming around I knew that I had to get in the kitchen and get busy. Shortbread origins go back for centuries and the basic recipe is only butter, flour and sugar in a pretty specific ratio, normally one part sugar, two parts butter and three parts flour.

Citrus Scented Shortbread Follow Me on Pinterest

Citrus Scented Shortbread

The large amount of butter is what makes a shortbread “short” (meaning crumbly). The buttery, crumbly, sandy-textured concoction is heavenly indeed and I could eat it all the time.

Citrus Scented Shortbread Follow Me on Pinterest

Citrus Scented Shortbread

Every year, when fall rolls around, I start making shortbread. It’s easy to make, tasty to eat and people love to receive it as gifts. Last year, I made this whole wheat shortbread many many times; however, this year, I’ve been stuck on this citrus version.

During the holidays, I don’t count carbs so this shortbread is the real deal with no corners cut.

Citrus Scented Shortbread

Ingredients

  • 1/8 tsp sea salt, fine grained
  • 2 cups all purpose flour
  • 1 cup butter, unsalted
  • 1/2 cup sugar
  • Zest of one orange
  • 1/2 tsp vanilla paste

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 inch round pan with butter, parchment or both.
  3. Whisk together dry ingredients in a medium bowl and set to the side.
  4. Cream together butter and sugar in a stand (or electric) mixer.
  5. Add orange zest and vanilla paste.
  6. Mix just until incorporated.
  7. Slowly add in the dry mixture.
  8. Mix only until dough comes together.
  9. Press dough into pan evenly.
  10. Using a fork, press down the edges to create the edge design.
  11. Gently prick the dough surface evenly around the entire pan.
  12. Bake about 30 minutes or just until the edges begin to brown.
  13. Cool on wire rack about 30 minutes before turning out onto a cutting board.
  14. Cut shortbread into wedges and allow to completely cool before storing.
  15. Store in a covered container at room temperature for several days or can be frozen for later.
http://foodstoriesblog.com/2014/01/05/citrus-scented-shortbread/

Citrus Scented Shortbread Follow Me on Pinterest

Citrus Scented Shortbread

I hope you enjoy – Happy New Year!

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What do you think?

  1. Citrus and shortbread are one of my favorite combinations, as well. I add a few other flavors, too:
    thesolitarycook.wordpress.com/2013/08/27/salted-lavender-rosemary-shortbread/

  2. I love shortbread, but have never made my own. This sounds like such a simple recipe too.
    Laura Dembowski recently posted … Almond Butter GranolaMy Profile

  3. YUM! This sounds delicious!

  4. I love shortbread and make it every year. I will have to try this recipe. :-)

  5. This is The Hubs’ favorite!
    Debra recently posted … Pumpkin-Tomato Soup with Beans and ChickpeasMy Profile

  6. This sounds a delightful recipe, and easy. I was fortunate enough to receive a gift of some home-made shortbread at Christmas.It melts in the mouth.
    You have a Great Blog.
    xxx Hugs Galore xxx
    David Prosser recently posted … Out to Lunch and a Breakdown.My Profile

    • Food Stories says:

      Thank you so much David – Been a while since I’ve stopped by yours so got to get by and check it out – Hope all is well with you and yours :-)

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