citrus shortbread question--hoping for answer soon

[ljt2r]

But will take replies past today since I just hope to experiment with a batch today and who knows it may fail anyway.

First question, if I have a traditional shortbread recipe that I LOVE (this Carole Walter recipe), is there any reason to not just add citrus zest/extract to that recipe? Or should I find a citrus shortbread recipe? I LOVE the texture of my Scottish shortbread is why I was planning to use the recipe and just add flavor.

Second, I am thinking of doing a shortbread trio as the centerpiece of my xmas cookies, although i will also do others: traditional, chocolate and citrus. For the citrus which would go best with the time of year: lemon (or lemon/lime) OR orange (or lemon/orange)? Which would you most want to see on a platter at xmas? I was assuming lemon bc I love lemon but started thinking the orange might be more xmas-y.

[Linda in MO]

1. I wouldn't hesitate to add the orange flavors to your shortbread recipe. I think it would work just fine.

2. I like lemon better, but I think orange is a bit more Christmasy. Although, having said that, I absolutely loved the recipe below...

* Exported from MasterCook *

Lemon Cranberry Shortbread

Recipe By :Good Housekeeping
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
2 Tbsp grated lemon peel
1 Tbsp fresh lemon juice
3/4 cup cold butter -- cut up
1/4 cup sugar
1/2 cup powdered sugar
2 cups all purpose flour
1/2 cup dried cranberries -- chopped
Glaze:
1 cup powdered sugar
1 Tbsp lemon juice
1/2 tsp grated lemon peel

1. Preheat oven to 300 degrees. Line a 9x13 metal pan with foil, letting the foil extend 2 inches at ends.

2. Grate lemon rind and squeeze lemon juice.

3. In food processor with knife blade, blend butter, granulated sugar, powdered sugar, lemon peel, and lemon juice until creamy. Add flour and pulse until dough comes together. Add cranberries and pulse until evenly mixed into dough. With fingertips, press dough evenly into prepared pan.

4. Bake shortbread 35-40 minutes or until lightly browned. Cool in pan on rack.

5. When cool, in small bowl, stir together powdered sugar, lemon juice, and lemon peel for glaze. Add more juice if needed. Spread glaze over shortbread, let stand until set - about 30 minutes.

6. Using foil, transfer shortbread to cutting board. Cut lenghtwise into 3 strips, then crosswise into 12 bars.

Makes about 3 dozen.

NOTES : It was originally just Lemon-Cranberry, but I had some lovely Trader Joe's dried raspberries in my cupboard, so I subbed 1/2 raspberries for cranberries - worked out well! I also omitted the glaze. The original recipe came from a Good Housekeeping holiday magazine, I believe. It's extremely easy!! Kismet from cl bb

MY NOTES : I made these on Christmas Eve (2005) and LOVED them! I don't think I've ever made shortbread so I didn't have anything to compare them to. Anyway, they were kind of crunchy on the first day (not like biscotti though) but after sitting for a day or two I think they softened (in a good way) a bit. Melt-in-your-mouth good! I thought these got better with "age" (like by day 3). So these would be great to make ahead. And I did use the icing. I know the others who posted about these didn't use the icing. I loved them w/ the icing and will ice them the next time I make them, too.

[sneezles]

Not sure I understand (I'm only on my first cup of tea) but I see no reason why you can't add citrus (I'm assuming zest and replacing some of the vanilla with citrus extract) to any shortbread recipe. My personal preference would be lemon.

[Angela]

Sounds like a great idea to add citrus flavor to a regular shortbread recipe.
I would love either the lemon or the orange (orange does seem more christmas-y).

[ljt2r]

Originally Posted by sneezles

Not sure I understand (I'm only on my first cup of tea) but I see no reason why you can't add citrus (I'm assuming zest and replacing some of the vanilla with citrus extract) to any shortbread recipe. My personal preference would be lemon.

Actually there is no vanilla in traditional Scottish shortbread so I was thinking I would add that as well, just a tad.

For the caffeine impaired I was basically asking is there any reason I cannot just add zest and extract to my existing recipe since I think, texturally, it makes the best shortbread EVER. Or was there something special about citrus shortbread recipes--don't ask me what it would be, it was basically what my 7th grade health teacher would have called a reassurance question.

Any other votes on lemon versus orange at the holidays?

[avariell]

I vote for orange at the holidays. If you are going to have a true cookie-scape and these will really be your centerpiece (I am LOLing at the notion of you creating a cookie-scape), you could decorate with oranges with cloves poked in them... can't think of what their called.

For the record, I would add orange zest and a little cloves - i LOVE those flavors together

[ljt2r]

What I'm hearing is that as yummy as lemon would be, somehow orange feels more xmas-y, which was my instinct. Maybe I will put a little lemon in.

Re: cloves, would love to try this flavor combo in general, but I am definitely not into a lot of flavors in my shortbread. Maybe I will save to try another day, or maybe just put in a bit of them. I feel similarly about the cranberry. I have some odd hang ups.

[Beth]

I saw a recipe recently that had orange, lemon and a bit of lime zest. No reason you couldn't do orange and lemon together.

[heavy hedonist]

Originally Posted by ljt2r

What I'm hearing is that as yummy as lemon would be, somehow orange feels more xmas-y, which was my instinct. Maybe I will put a little lemon in.

i've done it, it works. what i would add to the above, is to grate the zest right into the butter before you blend in the dries-- unlike chips, which you want to coat so they don't sink, the zest/rind you want to blend in more harmoniously so it doesn't have a chance of making the dough overly crumbly... don't worry! you'd have to add alot to have a problem... but sticking the zest right in the butter helps, as well as kicking up the flavor that tiny bit as the butter absorbs the fresh fruit oils.

[ljt2r]

Originally Posted by heavy hedonist

i've done it, it works. what i would add to the above, is to grate the zest right into the butter before you blend in the dries-- unlike chips, which you want to coat so they don't sink, the zest/rind you want to blend in more harmoniously so it doesn't have a chance of making the dough overly crumbly... don't worry! you'd have to add alot to have a problem... but sticking the zest right in the butter helps, as well as kicking up the flavor that tiny bit as the butter absorbs the fresh fruit oils.

Interesting, my gut instinct would be to always add the zest to the butter, but never thought of that as being one of the reasons. Thanks.

[ljt2r]

Originally Posted by Beth

I saw a recipe recently that had orange, lemon and a bit of lime zest. No reason you couldn't do orange and lemon together.

That's what I am thinking. Orange can be a little too sweet, almost cloying to me, sometimes, so I will temper it with lemon. I love lemon. After chocolate it is the dessert workhorse of my kitchen.

For today I will have to use orange oil, not zest anyway. D'Oh! Would have helped to remember I had no oranges, whereas I always have lemons and limes. But the experiment should still work.

Am planning to start after lunch, after I get DD#1 from prek....

[dreamer101]

I've made the Scottish Empire Biscuits which are basically Scottish shortbread cookies sandwiched with raspberry jam and glaze with cherry on top. I have put lemon/orange zest combo in the glaze. I've also made these cutting a hole in center of half the cookies and omitting the cherry on top.

This isn't the recipe I've used but it does show a picture.
Empire Biscuits

[ljt2r]

I've already tried adding citrus zest to this recipe! Sheesh! Talk about mommy brain or no brain or something.

Well my shortbread is in the oven now. One corner has a little cloves. Otherwise is has the zest of one lemon, vanilla sugar, and a fair amount of orange oil (does anyone else find that orange oil is not as strong as orange zest, esp as compared to lemon oil/zest or peppermint oil?). I used 2 oranges last time and I don't think I remember the orange being super strong, so I am thinking I will increase it when I actually have oranges.

[Beth]

At least your ideas are consistent.

How'd they turn out?

[ljt2r]

You know, by smell, I am remembering what bugged me a bit last time. To me the orange zest alone (with no orange juice maybe?) smells really floral. Does that sound crazy? I mean it is shortbread so it is amazing and it is not ready to eat yet, but that is what the smell is saying to me.

Maybe instead of mostly orange with a little lemon it should be mostly lemon with a little orange?

[Beth]

It could be the variety of oranges you are getting -- or maybe you perceive oranges as more floral. Orange blossoms are very perfumey and I smell the orange in them but don't normally smell the blossoms in the fruit. But I haven't really thought of it and I suspect that once you do, the thought might stay with you. You could try clementines or tangerines and see if they seem less floral to you. You don't get as much zest, but I've used them i things before.

[ljt2r]

Originally Posted by Beth

It could be the variety of oranges you are getting -- or maybe you perceive oranges as more floral. Orange blossoms are very perfumey and I smell the orange in them but don't normally smell the blossoms in the fruit. But I haven't really thought of it and I suspect that once you do, the thought might stay with you. You could try clementines or tangerines and see if they seem less floral to you. You don't get as much zest, but I've used them i things before.

Good thoughts, all. I am going to ask DH what they smell like to him when he gets home. I will try the other zests and also ultimately maybe try 50/50 or more lemon so the orange does not dominate so much.

[ljt2r]

So I should know by now to trust Josie. The sadly tiny corner with the cloves is the clear and surprising (to me, sorry Josie) winner. Alex agreed.

[avariell]

I rule!

Ok well maybe whoever first thought of pomanders rule! It is a natural combination - Just ask Martha!

Here is the picture taken from marthastewart.com and here is the link to her instructions for your cookie scape :

[sneezles]

How about tangerines?

I stay away from orange during the holidays because it reminds of the orange and peppermint stick that were always at the bottom of our stockings...they were just for show because I never remember eating either one...or the nuts! Seemd like an annual rip-off to me!

[ljt2r]

That is hysterical, Sneezles. And I don't blame you.

Well we are back to contemplating tangerine with more lemon I think bc DH did not like the cloves that well. Go figure.

[avariell]

there's just no accountin' for taste...

[apple*tart]

Another way you could temper the sweetness of orange is to dip part of the cookie in dark chocolate...mmm...I love chocolate and orange together!!

[ljt2r]

Originally Posted by apple*tart

Another way you could temper the sweetness of orange is to dip part of the cookie in dark chocolate...mmm...I love chocolate and orange together!!

Shudder! Can't help it, I abhor fruit and chocolate. But thanks for the suggestion.

[Anne]

I've made shortbread with orange and ginger and liked that combo but the orange and cloves sounds even better. I tried shortbread with mint one time - never again, it was terrible.

[heavy hedonist]

Originally Posted by Anne

I've made shortbread with orange and ginger and liked that combo but the orange and cloves sounds even better. I tried shortbread with mint one time - never again, it was terrible.

i tend to think i'd feel the same way. now sage, rosemary or basil w/lemon, maybe but mint? i can't picture it fitting well with all that butteriness. why, i don't know-- buttered peas with lettuce and mint, i love.

[Anne]

I had an overwhelming abundance of mint the year I tried that combo and I was trying mint in all sorts of recipes - some worked, others did not. Now I freeze the leaves before retiring the plants for the winter and use them a bit more wisely (I hope). I actually considered making a mint vinegar this year but couldn't come up with any idea of what I would use it for.

[apple*tart]

Anne - there is a recipe for fresh mint ice cream in David Lebovitz's The Perfect Scoop that is really, really good!

[Anne]

Thanks apple*tart, I have to try it.