CITRUS ALMOND SHORTBREAD

 

  • Cooking Time: 12
  • Servings:
  • Preparation Time:

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup slivered almonds
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 3 tablespoons honey
  • 3 tablespoons orange peel, grated
  • 2 large egg yolks
  • Icing
  • 1 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk
  • Colored sugar for decorating

Directions

  • Cooking Directions:
  • In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.
  • Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.
  • Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.
  • Preheat oven to 350ºF.
  • With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.
  • To make icing, whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.
  • Store baked cookies in an airtight container for up to one week.
  • You must SAVE this recipe

Notes

Categories: Brownie  Dessert  Doughnut 
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