ORANGE SCOTTISH SHORTBREAD

Summertime always seems to evoke thoughts of a refreshing citrus beverage coupled with, of course, cookies!  And with the Scottish Games happening this weekend, it seems only appropriate that the cookies at this weekend’s open house are Scottish Shortbread … with a citrusy twist!

These rich shortbread fingers are perfumed with loads of fresh orange peel and a splash of juice, making them a warm pastel hue. The tender little cookies also have the teensiest crunch from the sprinkle of sugar on the tops right before you bake them.  These cookies are super simple to make with very few ingredients.  Just be sure to roll them out between parchment paper, turning the dough over once to help them stay together (the dough is very crumbly!).  

I hope you enjoy these summer-y treats whether at home with a cup of tea, or at the games with a “pint”!   

Orange Scottish Shortbread

Preheat oven to 375 degrees

Ingredients:

• ½ cup butter (1 sticks), softened and cubed
• ¼  cup (4 T) white sugar plus extra for sprinkling
• zest from the rind of 2 finely grated oranges
• 1T fresh orange juice
• 1 ½  cups flour
• dash of salt

Directions:

Cream together the butter and sugar until well combined.  Add in the orange peel and juice, beat until light and fluffy.  Slowly add in the flour and salt until just combined.  Gather up the dough and form into a ball then flatten into a disk.

Turn out the dough onto a large piece of parchment paper and take the excess paper on each side and fold over the dough so you have covered up the dough with the parchment.  Use a rolling pin over the parchment to gently flatten the dough to about 1” high, ensuring the left and right sides are against the parchment.  Open up the parchment and turn the dough over, and cover it up as before.  Roll the dough to about ½ inch high.  Even out the top and bottom of the dough so you have a nice rectangle.

Using a pastry cutter, cut the dough into little rectangles about 1” wide and 2-3” long. Generously sprinkle with sugar and carefully transfer them with a spatula to a parchment lined baking sheet.  

Bake the cookies for approximately 15 minutes or until they just start to turn light brown on the corners. Let cool for about 5 minutes and then place on a cooling rack to cool completely.