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.
