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Shortbread with Blood Oranges
Buttery shortbread cookies get a pop of freshness from blood orange segments and hibiscus crystals—they are as gorgeous as they are delicious.
1 cup all-purpose flour
1/4 tsp. salt
1/4 cup powdered sugar
1/2 tsp. vanilla extract
1 stick unsalted butter, softened
1 tsp. water (optional)
1/2 cup apricot jam
3 Markon First Crop Oranges, peeled and segmented
2 blood oranges, peeled and segmented
1/4 cup hibiscus crystals (optional)
Edible flowers, to garnish
Preheat oven to 350 degrees Fahrenheit.
Add the first three ingredient to a food processor; blend well. Add butter, vanilla, and water and blend until dough forms.
Remove dough from processor and roll into a ball, then flatten into disc. Wrap in plastic and chill for at least one hour. Roll dough into a flat, half-inch thick round. Using an oval pastry mold, cut 30 cookies. Place all on a silpat-lined baking sheet.
Bake for 20 minutes or until browned. Cool.
Brush each cookie with apricot jam, then top with blood orange segments. Garnish with hibiscus crystals and/or edible flowers.
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