I have always treated the notion that people who do not like chocolate as an urban legend, like chupacabras or one size fits all. But I can understand, albeit skeptically, not being in the mood for chocolate. That is where vanilla comes in. And orange and vanilla, um, divine.
The recipe from Dianasaur Dishes calls for one teaspoon of orange juice, preferably freshly squeezed. Have you squeezed the juice of an orange lately? If you have not you really should. It is really good. Shocking I know. I guess we are so used to getting our juice from the grocery store directly, all pasteurized and often paired with other flavors. But straight from the fruit, it does not get any better. Okay, sorry, I laughed at that myself. Juice straight from the fruit and mixed with champagne or vodka, that doesn’t get any better. But let’s get back to the shortbread shall we?
Vanilla Orange Shortbread (recipe from Dianasaurdishes.com)
1 cup butter (room temperature)
1/4 cup sugar
1 cup flour
1 tsp vanilla extract
1 tsp orange juice
zest of one orange
seeds of 1/2 a vanilla bean
Preheat oven to 350 degrees.
- In a large bowl mix together butter, and sugar until fluffy.
- Add flour and mix, then add vanilla extract, orange juice, orange zest, and vanilla bean seeds.*
- Mix well and add a little flour if needed to make it a stiff dough.
- Roll it into a ball and refrigerate for 15 minutes.
The recipe calls for the dough to be rolled out to 1/4 inch thick and using a cookie cutter to cut out circles and transfer to a cookie sheet. I opted to divide the dough into a scone pan and also scooped the dough into mini-muffin tins.
Bake 15-20 minutes, until edges are slightly golden brown.
*Cut the bean in half and use the tip of a sharp knife to split it vertically down the center, then use the tip to scrape the seeds out of the pod and into your dough.