Citrus Shortbreads
Source of Recipe
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Recipe Introduction
From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 32 cookies
List of 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
Recipe
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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