Orange Poppy Seed Shortbread
- 2 ½ cups Kroger all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons Private Selection poppy seeds
- 1 cup Kroger butter, slightly softened, cut into cubes
- 2 tablespoons finely grated/chopped orange zest
- 1/8 teaspoon Kroger orange extract
- Easy Glaze:
- 2 cups powdered sugar
- 1 to 4 tablespoons milk or half & half
- Heat oven to 350°F.
- Whisk flour and sugar together in a large bowl. Add butter and cut in with a pastry cutter until mixture looks like fine crumbs. It will look dry and won’t stick together at this point. Form mixture into a ball in the bowl, kneading it and blending it into ball. The heat in your hands will help it stick together.
- Divide dough into four equal pieces and place each on one ungreased large baking sheet. Pat each piece into a 4 to 5-inch circle. With a pizza cutter or very sharp knife, cut each circle into 8 wedges; don’t separate.
- Bake 21 to 25 minutes, or until bottom of wedges just starts to brown and center of each circle is set. Remove from oven, cut all wedges in circle again and let cool on cookie sheet for 5 minutes. Cookies will firm up/slightly harden as they cool.
- Transfer to wire cooling rack and cool completely.
- Make glaze by mixing powdered sugar with half & half or milk, one tablespoon at a time, until desired consistency. You want it thick enough to drizzle and stay put, not completely cover cookie. Once wedges cool, drizzle back and forth with glaze. Let glaze set, then pack all cookies in a single layer in a tightly covered container.
Makes about 36 wedges/cookies.
Recipe by culinary Kim Galeaz, RDN CD with inspiration from Better Homes & Gardens