This melt in your mouth Shortbread Cookie Recipe is made even more delicious with the addition of a simple orange glaze and a sprinkle of chopped almonds.

It is the perfect addition to your holiday baking.

orange shortbread on a black wire rack with 2 pieces cut and orange slices around itOrange Glazed Shortbread

You can’t celebrate the holidays without cookies, at least that’s what I say. From my Mom’s Shortbread to her Crescents to one of our favourite Bar Cookies.

So adding a simple Orange glaze to an easy Shortbread recipe I thought would be the perfect idea. We loved it and I hope you do too!

Of course I can’t forget some Traditional Italian cookies such as Cranberry Almond Biscotti, Wine Cookies, Canestrelli  or even some delicious Almond Cookies.

But going back to my absolute favourite Christmas Cookies, Shortbread …

How to make Shortbread with an Orange Glaze

  • In the bowl of the mixer cream together the butter, icing sugar and vanilla until light and fluffy.
  • Add the whisked flour and salt a little at a time until combined.

orange shortbread, creaming the butter in the mixing bowl and adding the flour to form a dough

  • Press the dough onto an 9 inch pie pan, I like to use a springform pan.
  • Flatten the dough with either the palm of your hand or the bottom of a glass.
  • Prick the dough with a fork.
  • Make 10 slices halfway down (not all the way through) the dough.

pressing the dough onto the pan and pricking it and slicing before baking the orange shortbread

  • Refrigerate for 30 minutes, then bake in a low oven for about 30 minutes.
  • Remove the shortbread from the oven, with a sharp knife, again cut halfway through the wedges and then let the cookies cool completely.
  • Remove the cookie from the pan and drizzle or pour the glaze over the cookie, sprinkle with ground almonds cut and serve.

baking and glazing the orange shortbread

How to know when Shortbread is done

You can tell it is done when it starts to turn a slight golden brown along the edges, that is the time to remove it from the oven, any longer and it will be over baked.

Should Shortbread dough be chilled?

The dough should be chilled for at least 30 minutes to overnight. This will help solidify the butter, which keeps the cookies from spreading too much.

It also helps to enhance the flavours to give you the best tasting shortbread.

sliced orange shortbread on a wire rack

How to store Shortbread

Shortbread should be stored in an airtight container, single layer, with parchment paper between each layer. It will keep up to a week at room temperature.

You can also freeze the cookies for three to four weeks in an airtight freezer safe container or bag. Be sure to cool the cookies completely after baking before freezing.

So if you are like me and you love shortbread why not give this Simple Orange Glazed Shortbread a try and let me know how it goes. Happy Baking!

up close slice of orange shortbread on a gold rack

orange shortbread on a black wire rack with 2 pieces cut and orange slices around it
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5 from 1 vote

Orange Glazed Shortbread

This melt in your mouth Shortbread Cookie Recipe is made even more delicious with the addition of a simple orange glaze and a sprinkle of chopped almonds.
Course Christmas Cookies, cookies
Cuisine American
Keyword orange shortbread, Shortbread Cookies, shortbread recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 377kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

Shortbread Dough

  • 1 cup butter softened
  • 3/4 cup icing / powdered sugar
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 1 pinch salt*

I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.

    ORANGE GLAZE

    • 1 1/2 cups icing / powdered sugar
    • 2 tablespoons fresh orange juice
    • 1 tablespoon cream or milk*
    • 1/4-1/2 cup chopped almonds

    *You could probably use 3 tablespoons of orange juice if desired instead of milk or cream.

      Instructions

      Shortbread Dough

      • In a medium bowl sift together the flour and salt. Set aside.
      • In the mixer with the flat beater beat together the butter, icing sugar and vanilla until creamy about 2-3 minutes. Add the flour mixture a little at a time, beat just until combined. Move the dough to a lightly floured flat surface and gently form into a ball.
      • Place the dough on a lightly greased 9 inch spring form tart pan or a cake pan lined with parchment paper. Flatten the dough evenly with the bottom of a glass (lightly floured) or the palm of your hand. Score the dough well with the tongs of a fork and make 10 slices halfway through the dough (do not cut all the way down).
      • Cover with plastic and refrigerate for 30 minutes to overnight.
      • Pre-heat oven to 300F (150C).
      • Bake for approximately 30 minutes. Let sit 5 minutes then again cut halfway through the cookie, let cool completely, remove from the pan (if using a springform pan then remove the bottom) and either drizzle or pour the glaze over the cookie, sprinkle with chopped almonds. Slice and serve.

      Notes

      When use the standup mixer I usually do my mixing on low speed (2 or 3).

      Nutrition

      Calories: 377kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 168mg | Potassium: 58mg | Fiber: 1g | Sugar: 27g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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