Orange Drop Shortbread Cookies

Orange Drop Shortbread Cookies



Whisk or sift the flour and powdered sugar.

Cream the butter in a large mixing bowl.

Add the flour and powdered sugar. Beat until creamy.

Add the vanilla and beat until well incorporated.

Place the dough in the refrigerator to chill for about 10 to 20 minutes. This will make it easier to work with.

Roll the dough into small balls.

Place the balls on an ungreased cookie sheet and flatten using the bottom of a floured glass. Dent the centers with your thumb.

Bake the cookies at 350 degrees F for about 15 minutes.

Set aside to cool.

To make the curd combine the beaten egg, citrus juices and sugar in a heavy bottomed saucepan or, if you have one, a double boiler.

Swiftly whisk the mixture constantly until it thickens. This usually takes about 10 minutes.

Remove the curd from the stove top, add the small pieces of butter and whisk until the butter is melted.

Stir in the orange zest and place in the refrigerator to chill for about 1 hour.

Spoon the cooled curd into the dents in the cookies. Sprinkle with powdered sugar and serve.


Time to prepare: 2 hours.

Serves 3 dozen cookies.


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