Orange Shortbread Squares Orange Shortbread Squares

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

Love a zesty edge to baked goods? You'll love this recipe for orange shortbread squares. Prefer lime or lemon? See how you can switch up the flavour below.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes




In stand mixer with paddle attachment (or in bowl using wooden spoon), beat together butter, icing sugar, vanilla and salt on medium speed until light and fluffy, about 1 minute; stir in flour and orange zest just until combined.

Divide dough in half; press into squares. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. 

Between waxed or parchment paper, roll out 1 square of dough to 1/4-inch thickness. Using 2-inch square cookie cutter, cut out shapes. Arrange, 1 inch apart, on prepared pan; refrigerate until firm, about 15 minutes. Repeat with remaining dough, rerolling scraps once.

Bake, 1 sheet at a time, until light golden, about 18 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.

Icing: In small bowl, stir icing sugar with orange juice until smooth. Spoon about 1/2 tsp on top of each cookie; top each with orange peel.



Substitute lime zest in shortbread and lime peel and juice in icing.

Substitute lemon zest in shortbread and lemon peel and juice in icing

Makes about 28 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 20 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 104
  • Total fat 6 g
  • Potassium 13 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 3
  • Folate 7
  • Vitamin A 5
  • Vitamin C 2
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Baking & Desserts

Orange Shortbread Squares