Orange shortbread crescents
Delight in the zesty sweetness of Orange Shortbread Crescents—a perfect blend of buttery goodness, subtle vanilla, and refreshing orange zest. Made with a mix of all-purpose and rice flour for an irresistibly crumbly texture, these crescents are flecked with almond pieces for a satisfying crunch in every bite. Perfect for a tea-time treat or a festive cookie platter!
- 29 Jan 2025
- Cook time 25 min
- Prep time 20 min
- 18 Servings
- 8 Ingredients
Orange shortbread crescents are a delightful twist on the traditional shortbread cookie. These cookies combine the rich buttery flavor of classic shortbread with a refreshing citrus twist from orange zest and juice. Perfect for any occasion, these crescents are sure to impress your friends and family with their unique taste and lovely shape.
Ingredients:
Instructions:
- In a large mixing bowl, cream together 1 cup of softened butter and 1/3 cup of granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Mix in 1 tsp of vanilla extract, 2 tbsp of orange zest, and 1 tbsp of freshly squeezed orange juice until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose white wheat flour, 1/3 cup of white rice flour, and 1 cup of finely chopped or ground almonds.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. The dough should be slightly crumbly but hold together when pressed.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small portions of the dough (about 1-2 tablespoons) and shape them into small logs.
- Curve the logs into crescent shapes and place them onto the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake them.
- Allow the crescents to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For an extra touch, you can dust the cooled cookies with powdered sugar or drizzle them with a glaze made from powdered sugar and orange juice.
Tips:
- Ensure your butter is at room temperature for easier mixing.
- Use freshly grated orange zest for the best flavor.
- Chill the dough in the refrigerator before shaping the crescents to make it easier to handle.
- If you don't have white rice flour, you can substitute with cornstarch for a similar texture.
- Toast the almonds lightly beforehand to enhance their flavor.
- Be careful not to overbake the cookies; they should be light golden in color.
- For a decorative touch, you can dust the cooled cookies with powdered sugar or dip the ends in melted chocolate.
These orange shortbread crescents offer a unique and delightful combination of buttery richness and citrus freshness. By following these simple steps and helpful tips, you can create a batch of cookies that are as beautiful as they are delicious. Serve them at your next gathering or enjoy them as a special treat with a cup of tea or coffee.
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 3.42g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.27g | 3% |
| Sugar 4.16g | 4% |
| Fat | |
| Fat 14g | 16% |
| Saturated 6g | 20% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 7mg | 1% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.50mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.25mg | 0% |
| Vitamin E 1.72mg | 11% |
| Vitamin K 0.90ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.43mg | 4% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 54mg | 5% |
| Potassium, K 80mg | 2% |
| Selenium, Se 3.26ug | 6% |
| Sodium, Na 1.78mg | 0% |
| Zinc, Zn 0.42mg | 4% |
| Water | |
| Water 5g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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