Orange Shortbread Squares Recipes

ORANGE DREAM BARS

Steps:

• Preheat oven to 350F. Line a 9x13" pan with foil or parchment paper and spray with nonstick cooking spray.
• Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you're using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
• A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
• Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

SIMPLE SHORTBREAD SQUARES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
• Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
• Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
• Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

ORANGE SHORTBREAD SQUARES

Steps:

• Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
• Position oven rack in the middle of oven and preheat to 325°.
• In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
• Add in the flour and mix in on lowest speed.
• Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
• Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
• Use the back of a spoon to smooth the top of the dough evenly, if necessary.
• With the tines of a fork, pierce the dough all over at ½ inch intervals.
• Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
• Remove the pan to a rack to cool until the shortbread is lukewarm-not completely cooled.
• Invert the shortbread from the pan onto a cutting board, and remove the paper.
• Using a ruler to mark, then cut the shortbread into 2-inch squares.
• Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.