Orange Shortbread Food

CRISP ORANGE SHORTBREAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

CITRUS SHORTBREADS

Steps:

• Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
• Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
• Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PISTACHIO ORANGE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

ALMOND-ORANGE SHORTBREAD

Steps:

• In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
• With mixer on low speed, add flour and orange zest; mixt until dough forms.
• With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
• Cut piece of waxed paper--12" X 6".
• Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
• Freeze until firm, at least 1 hour and up to 3 months.
• (If freezing longer than one day, wrap log again in double layers of plastic film.
• Preheat oven to 325 degrees F.
• Remove dough from freezer.
• With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
• Bake until edges just begin to turn golden, about 20 minutes.
• DO NOT OVERBAKE.
• Cool 5 minutes on sheet; transfer to a rack to cool completely.

CRANBERRY-ORANGE SHORTBREAD

Steps:

• Preheat oven to 325-degrees F.
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
• In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
• Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
• Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
• Bake for 25-35 minutes or until slightly firm and edges are golden brown.
• Transfer baking sheet to a work surface and let cool 5 minutes.
• Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
• Let cool completely and then transfer the cookies to an airtight container.
• Will keep at room temperature for up to 10 days.

ALMOND-ORANGE SHORTBREAD

Steps:

• 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, 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, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

ORANGE SHORTBREAD SQUARES

Steps:

• Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
• Position oven rack in the middle of oven and preheat to 325°.
• In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
• Add in the flour and mix in on lowest speed.
• Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
• Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
• Use the back of a spoon to smooth the top of the dough evenly, if necessary.
• With the tines of a fork, pierce the dough all over at ½ inch intervals.
• Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
• Remove the pan to a rack to cool until the shortbread is lukewarm-not completely cooled.
• Invert the shortbread from the pan onto a cutting board, and remove the paper.
• Using a ruler to mark, then cut the shortbread into 2-inch squares.
• Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.

ORANGE SHORTBREAD COOKIES

Steps:

• Beat butter in a mixing bowl at medium speed of an electric mixer gradually adding powdered sugar, beating well.
• Add orange rind and concentrate.
• Stir in flour.
• Press dough into a lightly greased 15- by 10- by 1-inch jellyroll pan; prick all over with a fork.
• Cut into 1-1/2-inch diamonds.
• Place a sliced almond in center of each diamond.
• Bake at 300 degrees F. for 30 minutes or until done.
• Recut diamonds while warm.
• Let cool in pan on a wire rack.

HAZELNUT ORANGE SHORTBREAD

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
• Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape one disk into a 7-inch round and score to mark 12 equal wedges (do not cut all the way through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
• Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

ORANGE SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.