Saffron Orange Shortbread Rounds
- Kid-friendly
- Peanut free
- Low calorie
- Vegetarian
Ingredients
- 1 cup (250 mL) unsalted butter
- 1/2 cup (125 mL) granulated sugar
- 2 tsp (10 mL) finely grated orange rind
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) saffron powder
- 1-1/2 cups (375 mL) all-purpose flour
- 1/2 cup (125 mL) yellow corn flour
- 1/4 tsp (1 mL) baking powder
Preparation
Beat butter, sugar, orange rind, salt and saffron until fluffy. In separate bowl, whisk together all-purpose flour, yellow corn flour and baking powder. Stir into butter mixture until coarse dough forms. Knead just until smooth.
Between sheets of waxed paper, roll out dough to scant 1/4-inch/5 mm thickness. With 2-inch/5 cm round cookie cutter, cut out rounds, rerolling scraps once (discard remaining scraps). Freeze or refrigerate on waxed paper-lined baking sheets until completely firm, about 20 minutes. Prick each cookie twice with fork.
Transfer cookies to room-temperature baking sheets lined with parchment paper. Bake in 325°F/160°C oven until light golden on edges, 16 to 18 minutes. Let cool on pans on racks for 3 minutes. Transfer cookies to racks; let cool completely.
Makes about 40 cookies.
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