Clementine Shortbread Cookies
1 ½ cups flour
1/2 cup cornstarch
1/4 cup icing sugar
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
zest of 2 clementines
for the glaze;
1 cup icing sugar
2 tablespoons clementine juice
sprinkles, if desired
Preheat oven to 350F (~180C). In a small mixing bowl, sift together the flour, cornstarch, and icing sugar. Set aside.
In the bowl of an electric mixer, combine the butter, sugar, and salt. Mix on medium-high speed until light and fluffy. Add the zest, and mix for two minutes more.
Add the dry ingredients to the butter mixture, and mix together by hand using a wooden spoon, until the dough comes together.
On a floured surface, roll the dough out until it is 1/4″ thick. Cut desired shapes with a cutter; re-roll only once.
Bake on parchment lined sheets for ~10 minutes, until slightly golden on the edges. Cool completely on a cooling rack.
Prepare the glaze;
Whisk together the icing sugar and clementine juice. Transfer the glaze to a squeezy bottle, and drizzle over the cookies. Add sprinkles. Let cookies sit for a few hours before stacking / storing.
© Half-Baked by Liz
*See related blog post here.