Almond Orange Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery shortbread cookies enhanced with almond flour and fresh orange zest for a fragrant citrus twist. This American-inspired recipe, ready in about 35 minutes, layers unsalted butter, powdered sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 24 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (165°C). In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup powdered sugar on medium speed until light and fluffy, about 3 minutes.
  2. Step 2: Stir in 1 tsp vanilla extract and 1 tbsp finely grated orange zest until evenly combined.
  3. Step 3: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, and 1/4 tsp salt; gradually add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms.
  4. Step 4: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  5. Step 5: Slice chilled dough into 1/4-inch thick rounds and place them 1 inch apart on a parchment-lined baking sheet.
  6. Step 6: Bake for 18-20 minutes until the edges are just beginning to turn golden; remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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