Roll your shortbread in a juicy mandarin sugar for an extra burst of citrus.
- Prep time 10 minutes
- Total time 3 hours
- Portion size 30 servings
Ingredients
Mandarin Orange Sugar (in recipe):
Method
Line two baking sheets with parchment paper. In bowl, stir together flour, cornstarch and salt; set aside.
In large bowl, using electric mixer on high speed, beat butter with sugar and mandarin orange zest until light and fluffy, about 5 minutes. Beat in egg yolks, mandarin orange juice and orange extract, if using, for 1 minute. On low speed, beat in reserved flour mixture until dough comes together. Divide dough in half; shape into 1 1/2-inch diameter logs. Wrap each in plastic wrap; refrigerate for 2 hours.
Preheat oven to 325°F. Place Mandarin Orange Sugar in small bowl. Slice logs into 1/2-inch thick rounds. Roll each edge in Mandarin Orange Sugar; arrange on prepared baking sheets. Bake until cookies are lightly browned, 12 to 15 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer directly to racks; let cool completely.
Mandarin Orange Sugar
In bowl, combine 2/3 cup turbinado or brown sugar and 2 tbsp very finely grated mandarin orange zest. Using fingertips, rub mixture to release essential oils from zest. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 months.) Makes 2/3 cup.
Nutritional facts Per serving: about
- Iron 0.5 mg
- Sodium 40 mg
- Sugars 3 g
- Protein 1 g
- Calories 95
- Total fat 5 g
- Potassium 16 mg
- Cholesterol 25 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
