Food recipes
Orange-Hazelnut Shortbread Cookies
Orange-Hazelnut Shortbread Cookies Ingredients: butter, without salt sugars, granulated salt, table wheat flour, white, all-purpose, unenriched nuts, hazelnuts or filberts orange juice, raw Directions: Line two baking...
Orange-Hazelnut Shortbread Cookies
Ingredients:
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
orange juice, raw
Directions:
Line two baking sheets with parchment.
Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.
Mix on low speed until the butter combines with the sugar but isnt perfectly smooth, 1 to 2 minutes.
Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
On a lightly floured surface, roll the dough to about 1/4 inch thick.
Aim for a uniform thickness to ensure even baking.
Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible.
Press the scraps together, roll them out, and cut out more cookies.
If the dough becomes sticky, refrigerate it briefly.
Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.
(After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)
If the cookies are done before 30 min., reduce the oven temperature to 275F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325F.
Ingredients:
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
orange juice, raw
Directions:
Line two baking sheets with parchment.
Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.
Mix on low speed until the butter combines with the sugar but isnt perfectly smooth, 1 to 2 minutes.
Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
On a lightly floured surface, roll the dough to about 1/4 inch thick.
Aim for a uniform thickness to ensure even baking.
Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible.
Press the scraps together, roll them out, and cut out more cookies.
If the dough becomes sticky, refrigerate it briefly.
Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.
(After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)
If the cookies are done before 30 min., reduce the oven temperature to 275F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325F.