With spring in full bloom and Easter coming up, it’s time for another batch of buttery cookies at my house. I found an old bunny shaped cookie cutter my mother gave me in my box of cookie cutters and couldn’t resist making some buttery, refreshing orange cookies drizzled with orange blossom glaze.
Buttery Shortbread Cookies
I love these soft, buttery shortbread cookies so much. It’s really easy to make and its simplicity makes it so versatile. Recipe is the same one as the Rose Shortbread Cookie recipe I posted in February. The only difference is orange zest is added to the dough instead of Rosewater. I was able to make 40 bunny cookies from this recipe. You’ll notice for the Rose Shortbread Cookies, yield is 26 cookies and that’s because heart shaped cookie cutter has larger surface area than the bunny cookie cutter, even though two cookie cutters are 2 ½” inches across. In case you don’t have bunny shaped cookie cutter, that’s ok any 2 ½” inch cookie cutter will do. These orange shortbread cookies will still taste lovely!
Orange Blossom Glaze
I love cookies that are softly scented with flower waters. I was really happy with Ó·Florale rosewater when I baked my heart shaped cookies that I decided to use their orange flower water for the cookie glaze this time. Scent of their 100% natural orange flower water reminds me of my own orange blossoms that bloom every year.
In a small bowl, I combined:
- 1 cup of powdered sugar
- 1 ½ tablespoons of fresh orange juice
- 1 teaspoon, orange flower water.
It’s tempting to add generous amounts of orange flower water, but too much will result in a bitter glaze. Just 1 teaspoon is enough for you to know it’s there in the glaze without being overwhelming. Once your cookies are out of the oven and cooled off, simply take a fork and drizzle the glaze over the cookies.
Bunny Cookies and Tea
I thought it was a perfect time to bring out my Dark Blue Felicity pieces from Burleigh Pottery. When I heard this color was being discontinued, I made a mad rush to get items that I definitely wanted to add to my collection. So happy I was able to snag this small teapot, several teacups and saucers, plus several plates! Dark blue floral pattern is so pretty against the light orange color of these delicious cookies!
Orange Blossom Cookies
Ingredients
Orange Blossom Glaze
- 1 cup powdered sugar
- 1½ tbsp orange juice
- 1 tsp orange flower water
Orange Cookies
- 2 cups all purpose flour
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- ½ tsp salt
- ½ tsp vanilla extract
- 1½ tbsp orange zest
Instructions
Orange Blossom Glaze
- In a small bowl, add powdered sugar, orange blossom water and orange juice.
- Whisk ingredients together until well combined and set it aside.
Orange Cookies
- Combine flour and salt in a bowl and set it aside.
- In a mixing bowl, beat butter and sugar until smooth and creamy. Beat in vanilla extract, orange zest until well combined. Scrape the side of the bowl with rubber spatula.
- Gradually mix in the flour and do not over mix. Divide dough in half, transfer onto two sheets of plastic wrap and form into discs. Chill the dough in fridge for 2 hours.
- Line a baking sheet with parchment paper or silicone mat and turn on the oven to 300°. On a well floured surface roll out the cookie dough in ¼ inch thickness. Use 2½ inch cookie cutter to cut out cookies.
- Line cookies 1 inch apart on a baking sheet and bake for 22-25 minutes. When cookies are done baking, let cookies cool completely. Once cookies are cooled, use a fork to drizzle orange blossom glaze over the cookies.
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