Traditional shortbread cookies shine with the flavor of oranges. Each of the attractive diamond-shaped cookies are topped with a slice of almond. Hint: Use a pizza cutter to quickly slice the cookies.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup butter, softened
- 3/4 cup sifted powdered sugar
- 1 teaspoon grated orange rind
- 2 teaspoons frozen orange juice concentrate, thawed and undiluted
- 1-3/4 cups all-purpose flour
- Sliced almonds
Preparation:
Beat butter in a mixing bowl at medium speed of an electric mixer. Gradually add powdered sugar, beating well. Add orange rind and concentrate. Stir in flour.
Press dough into a lightly greased 15- by 10- by 1-inch jellyroll pan. Prick all over with a fork. Cut into 1-1/2-inch diamonds. Place a sliced almond in center of each diamond.
Bake at 300 degrees F. for 30 minutes or until done. Recut diamonds while warm. Let cookies cool in pan on a wire rack.
Yield: about 4 dozen
Recipe Source: Southern Living 1991 Annual Recipes (Oxmoor Press)
Reprinted with permission.
Press dough into a lightly greased 15- by 10- by 1-inch jellyroll pan. Prick all over with a fork. Cut into 1-1/2-inch diamonds. Place a sliced almond in center of each diamond.
Bake at 300 degrees F. for 30 minutes or until done. Recut diamonds while warm. Let cookies cool in pan on a wire rack.
Yield: about 4 dozen
Recipe Source: Southern Living 1991 Annual Recipes (Oxmoor Press)
Reprinted with permission.
