Palm Beach Shortbreads

Serves: 5
Total Calories: 544


1 cup butter softened
2 teaspoons orange rinds grated
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 cups flour
2/3 cup powdered sugar
1/8 teaspoon salt
powdered sugar
granulated sugar or frosting (optional)


In a medium bowl with a fork, mix butter, orange rind, vanilla and lemon extract until blended.

Add flour, 2/3 cup powdered sugar and salt stir until well blended. Divide dough in half. Cover and chill for 1 hour.

Preheat oven to 325°. Place one portion of dough at a time on a surface lightly dusted with powdered sugar. Roll dough to about 1/4 -inch thickness. Dip cutters in powdered sugar and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Sprinkle with granulated sugar before baking if not decorating cookies after baking. Prick cookies with tines of a fork.

Bake for 18 to 22 minutes or just until golden. Do not overbake. Cool cookies on wire racks. If desired, decorate with frosting. Store loosely covered if decorated otherwise, store in an airtight container.

Nutritional Facts:

Serves: 5
Total Calories: 544
Calories from Fat: 320

This Palm Beach Shortbreads recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.

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