Almond Orange Shortbread

HAPPY NEW YEAR!!!

I hope you all had a safe and happy New Year's celebration!  I went into the city (San Francisco) with friends to watch the fireworks over the bay....sooooo much fun!  I couldn't believe how many people were cram packed into the city.

Today I plan on relaxing and staying home with my kids and my Mom (and the dog, of course).  For those of you who are going out or having guests over, this is a super easy and delicious dessert.  I love these almond orange shortbread!  The dough is formed into logs and then stuck in the freezer for an hour before being sliced and baked.  

I personally like to make a couple of batches and store them in the freezer for those times when people show up unannounced or last minute.  Just pull the logs out of the freezer, let it defrost a bit, until it slices easily, then bake and serve.  

I LOVE how pretty the orange zest looks in these cookies!  However, you can change these cookies and make different combinations....lime zest and chopped macadamia nuts, lemon zest and almond, dried cranberry and almond, you could even add dried lavender!
These are sweet enough for me but you could also drizzle a flavored glaze over the top of them!

Ok...now back to couch for lazy time!  Enjoy your day!

Almond Orange Shortbread Martha Stewart


1 cup butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour
Grated zest of 1 orange
3/4 cup sliced almonds

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

Freeze the dough: On a piece of waxed paper or plastic wrap, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, about 20 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Recipe Shared On:
Hearth and Soul Blog Hop
Freedom Fridays
Adorned From Above Blog Hop
Strut Your Stuff Saturday Link Party
You're Gonna Love It Tuesday