These buttery, crumbly almond blood orange shortbread cookies are a dream, with almond extract and blood orange zest in the cookies topped with fresh blood orange glaze.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Until now, all but 3 of 10 recipes for shortbread cookies on my blog start with the same base recipe. Even more unusual is that these blood orange shortbread cookies are the first version to be baked in bar form as opposed to slice-and-bake or cut-outs.
Somehow after over 12 years in the blogging world there are still new food adventures to explore. It is for that reason that I rarely make the same thing twice, except when making varieties of a certain recipe such as the aforementioned shortbread cookies (and especially my favorite chewy chocolate chip cookies).
I finally decided to give another shortbread recipe a try after sampling the original base recipe for these when a coworker brought shortbread into work – I immediately knew I needed the recipe. The biggest difference from the recipe I normally turn to is the used of both powdered and granulated sugar instead of just powdered, so instead of tender shortbread you get crunchier which is just as good for different reasons.
Of course from there I still had to add my own flair to the base recipe, so I pulled inspiration from my blood orange ricotta cookies and made these blood orange shortbread cookies!
Ingredients for Almond Blood Orange Shortbread Cookies
- powdered sugar
- granulated sugar
- blood orange
- vanilla extract
- almond extract
Why do you poke holes in the shortbread?
You will notice that the directions indicate poking holes in the dough immediately upon removal from the oven. Do you have to poke holes in shortbread cookies? The short answer is, yes. By poking holes in the cookies, excess moisture is able to escape and the remaining heat evenly distributes evenly through the cookie while it cools. This results in perfectly dense, crumbly shortbread cookies.
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
One year ago: Blood Orange Ricotta Cookies
Two years ago: Fresh Pineapple Salsa
Three yeas ago: Carrot Cake Pecan Pie
Five years ago: Pork Chop Parmesan
Six years ago: Oreo Cheesecake Fruit Dip
Seven years ago: Lemon Coconut Cake with Blueberry Frosting
Eight years ago: Sourdough Blueberry Muffins
Nine years ago: Whole Wheat Scone for One
Eleven years ago: Banana Bread French Toast
Twelve years ago: Sweet Potato Fries
- 1-1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar, plus 1 Tbsp for topping
- Zest from 1 blood orange
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup powdered sugar
- 1 Tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- Juice of 1 blood orange
- Preheat an oven to 300°F. Line a 9-inch square baking pan with overhanging parchment paper; set aside.
- In a medium bowl, sift together the flour and salt; set aside.
- In a large bowl, using an electric mixer, beat the butter on high speed until lighter in color. Add the sugars and continue beating until light and fluffy. Beat in the zest, vanilla and almond extract.
- Gradually add the flour mixture to the butter mixture and mix just until blended.
- Evenly press the dough evenly into the prepared baking pan. Sprinkle evenly with the remaining tablespoon of granulated sugar.
- Bake the shortbread for 45-50 minutes, or until the edges are golden. Remove the pan from the oven and immediately cut the shortbread into 1x3 inch pieces. Use a toothpick or the tines of a fork to lightly puncture the tops (optional). Let cool in the pan on a wire rack for 30 minutes before removing to the rack to cool completely.
- Meanwhile, in a small bowl whisk together the powdered sugar, butter, and vanilla extract. Add blood orange juice a little at a time until you reach desired consistency. Drizzle over the cooled short bread and allow to set before serving.
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This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support.
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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.