Blood Orange Shortbread Cookies (GF)
Ingredients
1/2 cup sugar (100g)
zest of 1-2 blood orange
130g softened unsalted butter
2 tsp vanilla extract
2 tbsp blood orange juice (40g)
1 1/2 cups Bob's Red Mill 1-1 Gluten Free Flour (260g)
5 tbsp cornstarch (60g)
1/2 tsp kosher salt
Preheat oven to 350˚F
In a small bowl, add sugar and orange zest. Mix by rubbing the ingredients with your fingers to infuse the sugar with orange flavor.
In the bowl of your stand mixer, place softened butter and pour in your sugar mixture. Cream together, scraping the bowl as necessary.
Add vanilla extract and blood orange juice and mix. It won’t really come together but liquids will be dispersed.
Add in flour, cornstarch, and salt and mix on low speed as dough comes together. Add pink food coloring if desired.
Once the mixture has become a smooth dough, remove from the bowl and set out on a a clean surface. Roll out to about 1 cm thick and cut into rectangles (or whatever shape you want). Place on a cookies sheet with parchment paper and bake at 350˚F for 7-8 minutes.
If desired, drizzle with melted chocolate after cookies have cooled at least 10 minutes.
I really enjoy these little cookies. They have a nice crispness to them with a somewhat soft inside. I recommend adding food coloring as the blood orange color doesn’t come out strong and gives the cookies and kind of nasty pale color that isn’t all that appetizing. I’d also recommend adding the chocolate drizzle. Chocolate and orange? Yes, please.
