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December 15, 2016

Citrus Shortbread Cookies

Citrus Shortbread Cookies recipe 1a

Blending two of my favorite things – citrus and melt in your mouth goodness – these cookies are a breeze to make and amazing to taste. I have always liked my shortbread on the thinner side. Maybe it’s a texture thing? Or maybe because I get to eat more that way?

citrus-shortbread-2aIf these don’t all disappear before leaving your house, they make great party favors or host/hostess gifts. This week, I made a double batch to give with holiday gift cards to neighbors and friends. citrus-shortbread-3a

The combo of orange, lemon and vanilla extracts in this give a sublime and subtle flavor. I make variations on this recipe all the time: switching to orange or lime alone, or lime instead, or kicking up the flavor a few notches by including a tablespoon of zest. Whichever combo it is, the deliciousness is always there. Enjoy!



Citrus Shortbread Cookies

2 sticks butter (1 1/2 cups), softened

1/2 cup powdered sugar

2 1/4 cups all-purpose flour, sifted

1/4 teaspoon salt

1 teaspoon vanilla extracts

1/2 teaspoon lemon extract

1/2 teaspoon orange extract


In large bowl, beat butter on medium-high until fluffy. Slowly add powdered sugar, beating until combined. Add flour and salt, mixing until just combined. Lastly, add extracts. Divide and press into two flat disks. Wrap in plastic and chill at least one hour. When ready to bake, let dough warm at room temperature about 10 minutes.

Preheat oven to 350 degrees F. Directly onto parchment paper the size of your baking sheets, roll out dough until 1/8 to 1/4 inch thick (your preference). Use a cookie cutter to cut your desired shape and remove extra dough. Repeat with remaining dough. Bake 20 minutes or just until golden around the edges. Move to cooling rack to cool.

-Recipe from The Blue Ribbon Group