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Glazed Citrus Shortbread

This soft shortbread cookie has a bright and tangy flavour from both lemon and orange zest. The dough is versatile and can be used with cookie stamps, cookie cutters or even rolled into a log and sliced before baking. We like the softness that Flourist Sifted Spelt Flour brings to this cookie!

Glazed Citrus Shortbread
2 cups (275g) Flourist Sifted Spelt Flour
1/3 cup (45 g) cornstarch
1/2 tsp salt
1 cup (225 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 medium orange
1 lemon
1/2 tsp vanilla extract
1/2 tsp lemon extract

Citrus Glaze
3/4 cup (75 g) confectioners' sugar, sifted
1 tbsp butter, melted and slightly cooled
1 tbsp orange juice

In a medium bowl, combine Flourist Sifted Spelt Flour, cornstarch, salt and set aside.

In a standing mixer with a paddle attachment or with a hand blender, cream butter and sugar together for a few minutes. Zest the orange and lemon directly into the bowl and continue creaming until light and fluffy, about 2-3 minutes. Add both extracts and beat until combined.

Add dry ingredients and beat on low until just combined, scraping the bowl with a rubber spatula. Divide dough in half and shape into discs, wrap each disc tightly in plastic wrap and chill for at least 1 hour or up to a few days.

When ready to bake, remove dough from fridge and let it rest on the counter for 30 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Flatten discs slightly and roll dough out to 1/4 inch thick, dusting the surface of the counter with flour as needed to prevent sticking.

Dip the cookie cutters or stamps lightly in flour and shake off any excess flour. Cut out cookies into desired shapes. Carefully transfer cookies to prepared baking sheet, about 1 inch apart. Re-roll the dough scraps and continue cutting out shapes.

Bake for 10-12 minutes, when they just start to turn lightly golden. Rotate baking sheets half way through baking time.

Prepare glaze while cookies are baking as it needs to be brushed on while cookies are still warm. Sift confectioners' sugar into a bowl. Add melted butter and orange juice and mix with a spoon until smooth and the consistency of honey. Add more orange juice or confectioners' sugar a little at a time until desired consistency is achieved. The glaze will thicken as it sits. 

Remove cookies from the oven and let rest for 5 minutes, glaze the cookies while they are warm but not hot. Use a pastry brush to glaze the tops of the cookies and transfer to a cooling rack to cool completely.

1 comment


THIS IS AN AMAZING RECIPE!! It’s so rich, delicious and forgiving! Culinary school, dropout that I am, I zotted out on one stick of butter= 1/2 cup. I doubled the recipe and initially used 2 sticks of butter. Ended up having to add 2 additional sticks….and the dough was still perfect!! It’s my go to now.

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