Orange Cream Shortbread Cookies

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Ingredients:

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup oat flour, or finely ground oats
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, diced
• 1/4 teaspoon Fiori di Sicilia flavor or 1 teaspoon vanilla extract
• 1/2 cup finely diced candied orange peel

Directions:

1. Preheat the oven to 350°F. Lightly grease a 9″ square cake pan.
2. The easiest way to make this dough is in a food processor; if you don’t have a processor, see “tips,” below. Place the flours, sugar, and salt into the processor’s work bowl, and pulse to combine.
3. Add the butter pieces, Fiori, and peel, and process until the dough starts to come together in large clumps.
4. Press the dough into the prepared pan, and score it into 16 square pieces. A knife or a baker’s bench knife, dipped in water between cuts, works well here.
5. Bake the shortbread for 30 to 35 minutes, until it’s firm and golden brown.
6. Remove the shortbread from the oven, and after 5 minutes turn it out of the pan onto a piece of parchment, or a clean work surface. Cut all the way through the score marks to make squares, and place the individual shortbreads on a rack to cool completely.

Yield: 16 shortbread squares.

For more recipes visit www.kingarthurflour.com

Tips from the bakers

• If you don’t have a food processor, use room temperature butter and mix it with the Fiori. Add the remaining ingredients, mix until smooth, and proceed with the directions starting with step #4.