Orange Confetti Shortbread Stars
Incredibly tender and flavorful Orange Flavored Confetti Shortbread cookies from Audrey Montanus, wife of legendary Kodak photographer Neil Montanus, as shared by her son and equally talented photographer James Montanus.
Servings 16 Cookies
Calories 260kcal
Equipment
Ingredients
Shortbread Cookies
- 2 cups flour
- 1/2 cup sugar
- 3 hard boiled egg yokes rubbed through sieve
- 3 tablespoons grated orange rind
- 1 cup butter softened
- Pinch salt
Orange glaze:
- 1-1/2 cups confectioners sugar
- 1/2 tsp orange rind
- 5-6 tsp orange juice
- multicolored non-pareil candy decorations.
Instructions
- Mix all ingredients in bowl and blend together with a pastry blender or fork. Knead slightly to finish blending.
- Divide dough into three parts. Wrap in wax paper and chill about 3 hours.
- Roll out on a flowered board (keep unused dough chilled). Cut cookies approximately 1/4" thick with star cutter.
- Bake on an ungreased cookie sheet at 400 degrees for 8-10 minutes.
- Let cool on a cookie sheet before moving to rack to cool.
- When cookies are cool, glaze with orange glaze and nonpariel sugar candies.
Notes
Best Confetti Shortbread Cookie Recipe Tips
- Chill the dough for 3 hours. This will give the dough time to absorb the liquids from the egg yolks, and they will be easier to roll out.
- Let the cookies rest on the baking sheet for 2 minutes after they come out of the oven. If you move them too early, they will crumble. Let the cookies set up for a full 5 minutes before transferring them to wire racks to cool completely.
- Wait for the cookies to cool completely before decorating. It’s tempting to start decorating these right away, but your cookies need to be at room temperature before you decorate them. Otherwise, the glaze will melt!
Nutrition
Serving: 1cookie | Calories: 260kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 112mg | Fiber: 1g | Sugar: 21g