Mexican · Dessert
Orange Shortbread Cookies
A Mexican-style shortbread cookie, 'polvorones de naranja' in spirit, built on butter, flour and cornstarch for a sandy, melt-in-the-mouth crumb and lifted with fresh orange zest instead of the more common cinnamon or anise. Baked low and slow so the edges barely colour, keeping the crumb pale and tender.
$0
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
249Calories
2.5gProtein
14gFat
28gCarbs
8.5gSugar
0.7gFiber
304mgSodium
37mgChol
8.7gSat Fat
35mgPotassium
9mgCalcium
1mgIron
0mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Fino Sherry
local
Champurrado
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and light, about 2 minutes by hand or with a hand mixer.
2
Zest the orange directly into the butter mixture and add the vanilla extract, beating to combine evenly.
3
Sift the flour, cornstarch and salt together, then fold into the butter mixture until a soft, slightly crumbly dough forms — do not overwork.
4
Press the dough into a small disc, wrap, and chill for 20 minutes so it firms up enough to roll.
5
On a lightly floured surface, roll the dough to about 1cm thickness and cut into 2 rounds using a glass or cutter.
6
Place the rounds on a baking sheet lined with parchment, spaced apart, and prick each one twice with a fork.
7
Bake at 160°C (325°F) for 14-16 minutes until the edges are just turning pale gold — the centres will still look soft.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 34g34g Butter, softened
- 16g16g Sugar White
- 44g44g All Purpose Flour, sifted
- 6g6g Orange, zested
- 6g6g Cornstarch
- 1g1g Salt
- 2g2g Vanilla Extract
