Recipe by Georgia Grown Executive Chef Holly Chute.
Satsuma Shortbread
Makes about 3 dozen.
Ingredients:
1 Cup butter
1 Cup confectioners’ sugar
1 Teaspoon vanilla extract
2 Cups all-purpose flour
1 Teaspoon Satsuma zest
1 Tablespoon Satsuma juice
Directions:
- Preheat oven to 350 degrees F.
- Cream butter, confectioners’ sugar, and vanilla extract until light and fluffy. Add flour gradually, mixing until just incorporated. Add zest and juice, mixing until dough just starts to come together into a ball. Turn dough out onto floured work surface and roll into a log about 1 1/2 inches wide. Refrigerate for at least one hour.
- Slice dough into ¼ inch slices. Place cookies on parchment lined baking sheet. Bake at 350 degrees for 15 minutes or until golden.
Let cool completely, then decorate with glaze. - Whisk all ingredients together until smooth. Decorate cooled cookies with glaze.
Satsuma Glaze
Ingredients:
1 Cup confectioner’s sugar
1 Teaspoon Satsuma zest
2 Tablespoons Satsuma juice
1 Tablespoon softened butter
2 Tablespoons melted white chocolate
Directions:
