I’ve been blogging here for 17 years (!), and this is the very first time I’m making something for Valentine’s Day! I made these for a shoot for Sthål Ceramics – the idea popped into my head when they asked for something for Valentine’s Day, and I have been very into glazing cookies lately as you may have seen in my previous post.
I wanted to make shortbread cookies that really keep their shape during baking (mostly because I have a dachshund cutter that I’d really like to try). These cookies definitely do, and they’re easy and quick to make (no need to cool the dough unless maybe on a very hot day). The trick is to bake at a lower temperature – I tried at 175°C (350°F) too but they lost their shape and browned too much. I used an old gingerbread cutter for this (about 6×6 cm/2.3×2.3 inch), but feel free to experiment with different shapes and sizes. If you’re making bigger cookies, you might need to bake them a little bit longer and for smaller ones – adjust the baking time accordingly. Keep an eye on them so they don’t brown too much!
The cookies are delicious on their own without the glaze too!
Heart-SHaped Shortbread Cookies with Blood Orange Glaze
Makes 20-25 cookies
INGREDIENTS
COOKIES
- 100 g salted butter, softened
- 1/4 tsp vanilla extract
- 40 g powdered sugar
- 135 g all purpose flour
BLOOD ORANGE GLAZE
- 150 g powdered sugar
- Zest from 1 small blood orange
- 3 – 3 1/2 tbsp blood orange juice
INSTRUCTIONS
COOKIES
- Preheat the oven to 150°C (300°F). Line a baking sheet with baking paper.
- In the bowl of a stand mixer fitted with a paddle attachment – mix together softened butter, vanilla, powdered sugar and flour until a crumbly dough forms.
- Shape the dough into a ball and roll it out between two baking papers, to about 8 millimetres thickness. Cut out cookies using a heart shaped cookie cutter and transfer to the prepared baking sheet. Repeat with the remaining dough.
- Bake the cookies for 12-14 minutes, or until the cookies are starting to very lightly brown around the bottom. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
GLAZE
- Whisk together powdered sugar and blood orange zest in a medium bowl.
- Add in the blood orange juice and mix – start with 3 tablespoons and add extra if needed (3 1/2 tablespoons was perfect for me), you can try it by dipping one cookie first and then add more if the glaze is too thick.
- Dip the cookie tops straight into the glaze, let a little of the excess drip off and then place on a wire rack to set.
Fint med det gröna och det rosa tillsammans!
Tack David!! Tycker det med!
Would using regular orange instead of blood orange noticeably change the flavor and color of the glaze?
It would definitely affect the color of the glaze, the flavor only slightly 🙂