Source: Holiday Recipe Collection

Citrus Almond Shortbread
This is a new twist on the classic shortbread which is sure to be enjoyed by all.
Serves: 48 cookies
Prep Time: (chill 2 hours) prep 30 minutes
Cook Time: 10-12 minutes


2 1/4 cups all-purpose flour
3/4 cup slivered almonds
3 tbsp. poppy seeds
1/4 tsp. salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tbsp. honey
3 tbsp. orange peel, grated
2 large egg yolks
1 cup confectioners’ sugar
2 tsp. pure vanilla extract
1 tbsp. milk
Colored sugar for decorating

In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.

Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth.

Add in flour mixture, 1 cup at a time; blend until incorporated.

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.

 Preheat oven to 350ºF.

With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 min. Transfer to racks to cool.

To make icing, whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.

Store baked cookies in an airtight container for up to one week.