Citrus Shortbread

If you don’t have or don’t want to purchase lemon and orange extract, see the note below for substitutions. We tested this recipe many times and personally prefer using the extracts, but both versions are delicious.

Ingredients

2 lemons, zested, about 2 teaspoons
1 navel orange, zested, about 2 teaspoons
1 cup plus 2 tablespoons sugar
3/4 pound unsalted butter, 3 sticks, softened
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons ice water

Substitution Note
If not using lemon and orange extract, replace the ice water with 1 tablespoon orange juice, 1/2 tablespoon lemon juice, and 1/2 tablespoon water.

Method

Preheat the oven to 350°.

In a bowl, combine the sugar with the lemon and orange zest. Rub the zest into the sugar with your fingers to release the citrus oils and fully flavor the sugar. Set aside 2 tablespoons of the citrus sugar.

In a mixer fitted with a paddle attachment, beat the butter and remaining citrus sugar on medium-high speed for about three minutes, until light and fluffy. Add the vanilla, orange, and lemon extract and mix to combine. Add the flour and salt and mix on low speed. Gradually add the water, mixing just until the dough comes together.

Line an 8 x 8-inch baking pan with parchment paper. Press the dough evenly into the pan, using an additional sheet of parchment paper or the butter wrappers to smooth the surface. Sprinkle the reserved 2 tablespoons of citrus sugar over the top. Use a fork to gently poke holes into the dough in 1-inch intervals.

Bake for about 30 minutes, until the edges are lightly golden. Remove from the oven and allow to cool completely in the pan.

Cut into 1 x 2 1/2 -inch rectangles. These are especially delightful served straight from the freezer.