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Ingredients
- 3/4 c. all-purpose flour
- 3 Tbsp. cornstarch
- 1/4 c. plus 2 Tbsp. sugar
- Â Â Grated zest of 1 orange
- 1/4 tsp salt
- 7 Tbsp. unsalted butter minced
Directions
- Makes about 24 fingers Total time: 45 min
- The tangy flavor of these shortbread fingers makes a pleasant change from traditional Christmas shortbread.
- Step 1:Preheat the oven to 300F. Grease an 8-inch square pan.
- Step 2:Into a medium bowl, sift the flour and cornstarch. Add in 1/4 c. of the sugar, orange zest, and salt. Using your fingertips, work the butter into the dry ingredients till the mix resembles fine crumbs.
- Step 3:Knead the mix till it forms a dough, then press it into the prepared pan. Score the dough into 24 narrow rectangles and prick with the tines of a fork. Sprinkle with the remaining 2 Tbsp. of sugar. Bake for 30 min, or possibly till a pale golden brown color.
- Step 4:Remove from the oven and leave the shortbread to cold in the pan till it holds its shape sufficient to remove to a cooling rack.
- Step 5:When completely cooled, cut the shortbread into fingers along the scored lines. The cookies can be stored in an airtight container for up to 1 week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 368g | |
| Calories 1726 | |
| Calories from Fat 716 | 41% |
| Total Fat 81.55g | 102% |
| Saturated Fat 51.21g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 596mg | 25% |
| Potassium 128mg | 4% |
| Total Carbs 243.48g | 65% |
| Dietary Fiber 2.7g | 9% |
| Sugars 150.18g | 100% |
| Protein 10.59g | 17% |
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