Description
These buttery shortbread cookies are scented with a fragrant blend of fresh orange and aromatic spices that's inspired by Constant Comment tea. Keep them plan for dunking in hot tea, or drizzle them with dark chocolate for a fancy holiday cookie tray.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- ½ tsp orange extract
- ½ tsp salt
- Zest of 1 orange
- 2 cups flour
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp ground allspice
Instructions
- In the bowl of a stand mixer, beat together the butter, sugar, vanilla, orange extract, salt and orange zest at medium speed until combined.
- In a separate bowl, combine the flour, cinnamon, cloves, and cardamom. Add to the butter mixture and, with the mixer on low speed, mix until you have a soft, slightly crumbly dough. (The dough might look really dry at first, but just keep mixing - after a minute or two. it will magically start to come together!)
- Divide dough in half. Place each half on a piece of parchment paper and roll into a 1 ½” log using lightly floured hands. Wrap up tightly and refrigerate until the dough is firm and slices cleanly, about one hour.
- Meanwhile, preheat oven to 350F and line two baking sheets with parchment.
- Unwrap logs and cut into ¼” thick slices. Arrange on the prepared baking sheets, spacing about 1” apart.
- Bake one cookie sheet at a time in preheated oven until the edges are lightly golden, 15-20 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chocolate-Drizzled Cookies: For a fancier version, melt 1 cup chopped dark chocolate (not chocolate chips) in the microwave or a double-boiler until smooth, and drizzle over the cooled cookies. Let set for an hour before transferring to a storage container.
Make Ahead: Wrap the unbaked dough tightly with plastic wrap and store in the refrigerator for up to 5 days. For longer storage, transfer to a zip-top plastic bag and freeze for up to 3 months, then thaw overnight in the fridge before baking.
Storage: Cookies will keep for up to 1 week in an airtight container.
- Prep Time: 75 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baked
- Cuisine: Canadian