Orange Shortbread Squares Recipes

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Steps:

• Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
• Position oven rack in the middle of oven and preheat to 325°.
• In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
• Add in the flour and mix in on lowest speed.
• Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
• Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
• Use the back of a spoon to smooth the top of the dough evenly, if necessary.
• With the tines of a fork, pierce the dough all over at ½ inch intervals.
• Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
• Remove the pan to a rack to cool until the shortbread is lukewarm-not completely cooled.
• Invert the shortbread from the pan onto a cutting board, and remove the paper.
• Using a ruler to mark, then cut the shortbread into 2-inch squares.
• Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.