When we visited Will and Mary at River’s Run last fall, Leisa made this shortbread cookie. Shortbread has always been Grant’s favorite. We loved these thin sweet cookies with a hint of orange and crunchy almonds.
River’s Run Almond Orange Shortbread Cookies
adapted from Martha Stewart Living 2008
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced or chopped almondsIn 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. Add almonds and mix gently till nuts are incorporated throughout dough.
On a clean surface, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in wax or parchment 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.
Preheat oven to 300 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.