Orange Shortbread Squares

Nick Malgieri

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • 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.
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  1. ratherbeswimmin
    Nick Malgieri
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