Orange Glazed Shortbread - The Ultimately Sought After Holiday Cookie, Even Post-Holiday

Ever have a recipe that you whip up real quick, and then take to a party and think nothing of it? Either cause it was too easy? or too simple to remember? or because every following year patrons of that original morsel go crazy because you haven't gotten them the recipe that you pretty much just made up?  

Well I had one of those this year, and for some reason this cookie that seemed soo simple to me, struck quite a chord with those at all those parties. As I haven't been able to come across it on a mainstream recipe website again I've attempted to re-craft it for you today. One way or another if your looking for a simple post-holiday sweet that will keep you going through January check these out! 

1 cup (2 sticks) Irish unsalted butter, room temperature

Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.

1/2 cup plus 1 tablespoon sugar

2 1/2 cups all-purpose flour, plus more for work surface

Zest of one orange

Directions

Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.

Cream together butter and sugar, and zest of 1/2 one orange. With the mixer/ or using hands, slowly add flour. Continue mixing until dough comes together to form a ball.

Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using medium water glass as a cookie cutter, make the most of the dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.

Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool.

To make glaze: Use equal parts granulated sugar to water, and simmer till clear, add 1/2 cup or orange juice and the zest of 1/2 of an orange stir and simmer over medium heat till it coats the back of a spoon. Then place shortbread on cooling racks with a lipped pan underneath (to catch extra glaze), and then drizzle over cookies till they are fully covered. Let cool and set till the glaze is hard. Shortbread may be stored in an airtight container for up to 3 days.

Enjoy!!!