Brass Sisters' Favorite Holiday Shortbread

1. 1

   Set oven rack in the middle position. Preheat the oven to 350 F. Line the bottom and sides of a 9-inch by 9-inch by 2-inch pan with foil. Grease the foil with butter or coat with vegetable spray.

2. 2

   Add flour and salt to a mixing bowl, whisk to combine, and set aside.

3. 3

   Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add orange zest. Add orange extract or orange oil and combine. Add dry ingredients, 1/2 cup at a time, beating until completely absorbed and dough comes together. Do not overbeat or shortbread will be tough.

4. 4

   Gently pat dough into prepared pan. (Press down the edges with tines of fork.) Prick top of dough evenly about 20 to 25 times.

5. 5

   Bake shortbread 35 minutes. Cool on rack for about 20-25 minutes, or until slightly warm. Score shortbread with a knife into 1-inch by 2-inch pieces, but do not cut through entirely. When completely cool, cut into pieces along scored lines. The texture should be sandy and crumbly. Store orange shortbread in a covered tin between sheets of wax paper, at room temperature.

6. 6

   Shortbread will firm up as it cools. Placing shortbread in the refrigerator will help it firm up. If the shortbread is pale, continue baking another 5 minutes, watching carefully to be sure it is not browning too quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.