![]() ![]() Amp up the orange flavor with a few drops orange oil.Wait for them to cool completely before decorating. It’s tempting to start decorating these right away, but your cookies need to be at room temperature before you decorate them.Let the cookies set up for a full 2 minutes before transferring them to wire racks to cool completely. Let the cookies rest on the baking sheet for 2 minutes after they come out of the oven. If you move them too early, they will crumble.This will make the dough less sticky and easier to roll out. Let them rest on the baking sheet for 2 minutes before transferring them to wire racks to cool completely. Bake for 10 to 14 minutes, until the cookies are just beginning to brown around the edges. Line a large baking sheet with parchment paper and transfer the cut-outs to the baking sheet. ![]() Once you’ve rolled out the dough, use cookie cutters to cut out your desired shapes. Re-roll the dough, as needed, to get as many cut-outs as you can! Be careful not to roll the dough too thin here. Shape the dough into a disk, wrap it in plastic wrap, and transfer it to the fridge to chill for 15 to 30 minutes.Īfter the dough has chilled, roll it out on a lightly floured surface or between two pieces of parchment paper. ![]() Add in the orange zest, orange juice, and then the flour and salt and mix until everything is well combined. Want to learn how to make shortbread cookies? Here’s what you need to do:įirst, cream together the butter and sugar in the bowl of a stand mixer. This time, I cut the cookies into stars and decorated them with orange zest and these cute Supernatural white sequin sprinkles. That recipe is a fan favorite, so I thought I’d do a more festive version of it for Christmas. This shortbread cookie recipe is based on the lemon shortbread cookies that I made last year. I don’t do crafty baking very often, but I had so much fun making and decorating these shortbread cookies! ![]()
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