Orange shortbread cookies are a citrus-flavored buttery crisp cookies perfect for afternoon tea. Enjoy these cookies any time of day, and they're sure to brighten it up a little more.
With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in orange zest.
Add flour, baking powder and salt. Mix until it forms a dough.
Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with more oval shape. It works!
Heat the oven to 300°F. Line baking sheets with parchment paper.
Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.
Bake the cookies on the top rack of the oven for 22-26 minutes.
Transfer to wire racks to cool.
Whisk together the powdered sugar & orange juice. Spoon over cooled cookies. Lay flat until set. Enjoy!