ALMOND-ORANGE SHORTBREAD

Almond-Orange Shortbread image

Provided by Caroline Cooks

Categories Dessert

Time 1h35m

Yield 40 cookies

Number Of Ingredients 7

1 cup unsalted butter, unsalted, at room temp
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour, leveled in measure
1 orange, zest of, grated (about 2 teaspoons)
3/4 cup sliced almonds

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.