Orange Shortbread Recipe

Place 1/4 cup sugar, salt, and fl ours in a food processor. Pulse 2 to 3 times to mix. 

Add butter. Continue to pulse until mixture resembles coarse crumbs. 

Add orange extract, 1 tablespoon rosemary, and 2 tablespoons zest. Pulse until dough comes together. Dough should not be sticky. (Alternatively, you can combine ingredients in a bowl and use 2 knives or a pastry cutter to cut in butter.)

Transfer dough to a clean work surface and roll to smoothen dough. Wrap dough with plastic wrap and slightly flatten into a disc. Refrigerate for at least 1 hour or overnight.

Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone mats.

 Remove dough from the refrigerator and thaw at room temperature for about 20 minutes to soften. 

Roll dough using a rolling pin and shape into a 4x13-inch, 1/4-inch-thick rectangle on the prepared pan. Cut dough into12 bars using a sharp knife.

In a separate bowl, combine remaining sugar, rosemary, and orange zest. Stir to mix well. 

Brush top of each bar with milk then sprinkle with sugar mixture.

 Bake for 30 minutes or until golden. Remove from oven. Let cool on pan. If cookies expand after baking and stick to each other, use a sharp knife to cut the bars again.

 Store in an airtight container at room temperature for up to 4.