Orange Shortbread

Total Time: 1 hr 2 mins Preparation Time: 50 mins Cook Time: 12 mins

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup superfine sugar
• 1 teaspoon finely grated fresh orange zest
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 tablespoon coarse sugar (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 blend together butter, superfine sugar, zest, and salt in a bowl with a fork.
• 3 sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• 4 transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle.
• 5 prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere.
• 6 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.
• 7 bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes.
• 8 cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm.
• 9 transfer triangles with a long spatula to a rack to cool completely.
• 10 notes: • shortbread can be made 3 days ahead and kept in an airtight container at room temperature.
• 11 • shortbread keeps 1 week.