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–+ servings
nutmeg shortbread cookies
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5 from 10 votes

Orange Nutmeg Shortbread Cookies

Course: cookie, Snack
Servings: 36

Ingredients

  • 1 cup butter softened
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tsp orange zest or the zest from one whole small orange
  • 1/4 - 1/2 tsp ground nutmeg
  • pinch salt
  • 1 3/4 cups all-purpose flour
  • 1/2 cup icing sugar

Instructions

  • Preheat oven to 300 F (150 C).
  • In large bowl beat butter with sugar until fluffy. Stir in cornstarch, orange zest, nutmeg and salt until blended. Add flour one-third at a time, stirring each addition in before adding the next until all gone.
  • Between waxed or parchment paper roll out dough on a cookie sheet or cutting board to 1/2 inch thickness. Put on a plate or small cutting board and refrigerate for minimum 30 minutes.
  • Using floured star cookie cutter (1 1/2 inch), cut out shapes, re-rolling scraps and cutting out cookies as you go. Place about 1 inch apart on parchment lined baking sheets.
  • Put one baking sheet on top and one on the bottom thirds of oven baking for 6 minutes than switch and rotate pans. Bake for another 4 minutes. Switch & rotate pans again. Watch your cookies at this point and check regularly as every oven is different. When the bottoms brown slightly take them out.
  • Let cookies cool in pans for about 5 minutes then transfer to racks. Using a sprinkler/shaker/colander shake/sprinkle the icing sugar all over the cookies while they are sitting on the rack and while they are still warm. I find this helps the icing sugar adhere to and stay on the cookie.