Blood Orange, Almond and Rosemary Slice and Bake Shortbread Cookies

Step 1

In your stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until smooth and well combined, about 2-3 minutes. Scrape down the sides of the bowl. Add the almond extract, blood orange zest and minced rosemary and beat to combine.

Step 2

Add the flour and salt and mix on low speed until just combined. Scrape down the sides of the bowl. Then add the sliced almonds and mix until incorporated.

Step 3

Divide the dough in half and use your hands to shape each half into an 8-inch long log that is approximately 2 1/2-inches in diameter. You can keep the logs round, or pat the sides flat to make more of a square shape. Wrap each log in wax paper and transfer them to your freezer to chill for 1 hour.

Step 4

Pre-heat your oven to 325 degrees. Line two baking sheets with parchment paper and set aside.

Step 5

Remove the logs from your freezer. Using a sharp knife, cut the dough into 1/4-inch thick slices. Place the slices on your prepared baking sheets, spacing them about 1-inch apart. Once all the dough has been cut, transfer the baking sheets to your pre-heated oven and bake for 20-25 minutes, or until the cookies are light brown around the edges. Remove the baking sheets from your oven and let the cookies rest for 5 minutes before transferring them to a wire rack to continue cooling.

Step 6

Once the cookies are cooled, make the glaze. Stir together the powdered sugar and blood orange juice in a small bowl. The glaze should be thin enough so you can easily dip the cookies in it, but not runny.

Step 7

Place your wire rack over a piece of parchment paper. Dip each cookie about halfway into the glaze and let the excess drip off. Place the dipped cookies on your wire rack.

Step 8

Once the glaze is dry and set, transfer the cookies to an airtight container for storage. The cookies will stay fresh for about 5-7 days.