Food & dining

Recipe: Rectangular, orange-flavored shortbread are decorated with icing and colored nonpareils

Iced orange shortbread
Karoline Boehm Goodnick for The Boston Globe
Iced orange shortbread

Makes 24 cookies

Shape shortbread dough into bricks, then wrap and refrigerate to slice later (you can chill it for up to 2 days). Decorate the rectangular, orange-flavored cookies with icing and colored nonpareils.


cups flour
¼teaspoon salt
Grated rind of 2 large navel oranges
10tablespoons unsalted butter, at room temperature
¼cup confectioners’ sugar
¼cup granulated sugar
1egg yolk
Extra flour (for sprinkling)

1. In a bowl, whisk the flour, salt, and orange rind to blend them.


2. In an electric mixer, beat the butter with the confectioners’ and granulated sugars until well blended. Beat in the yolk. With the mixer set on its lowest speed, blend in the flour mixture. It will be crumbly at first but continue beating until it comes together to form a dough.

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3. On a lightly floured counter, divide the dough in half. Shape each into a brick that is about 5 inches long and 1¾ inches wide. Wrap each in foil. Chill for 2 hours or until firm.

4. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

5. With a sharp knife, cut each brick into -inch slices. Arrange them on the parchment about 1½ inches apart. Bake for 12 minutes or until the edges are golden. Transfer the sheets to wire racks to cool. Remove the shortbread from the parchment paper and set the rectangles directly on the rack.


1cup confectioners’ sugar
4teaspoons water, or more if needed
Multicolored nonpareils (for sprinkling)


1. In a bowl, sift the confectioners’ sugar. Whisk in the 4 teaspoons water until the mixture is smooth. If necessary, add more water, a few drops at a time.

2. With a small spatula, spread the icing over the tops of the cookies, leaving a narrow border on all sides. Sprinkle with nonpareils. Leave until set. Jean Kressy

Jean Kressy can be reached at