Half-Baked by Liz  recipes, crafting, & other fun things

Clementine Shortbread Cookies

January 5, 2015 / by Liz

Clementine Shortbread Cookies

Yield: 2 to 3 dozen cookies

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.
  • *See related blog post here.

    Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

    Leave a Reply

    Your email address will not be published.