Citrus-Bitter Shortbread Cookies with Orange Zest

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 drafted and published.

Buttery shortbread cookies with a subtle hint of Aperol's bittersweet orange notes, perfect for pairing with afternoon tea. This French-inspired recipe, ready in about 38 minutes, layers unsalted butter, confectioners' 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 95 calories and feeds 16, 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: 25 min Cook: 13 min Serves 16 French cuisine 95 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a stand mixer, beat 1/2 cup softened butter and 1/4 cup confectioners' sugar on medium speed for 2 minutes until light and fluffy.
  2. Step 2: Sift together 1 cup all-purpose flour and 1/4 tsp salt into the butter mixture. Add 1 tbsp Aperol and 1 tsp orange zest, mixing on low speed until just combined and crumbly.
  3. Step 3: Shape dough into a 1-inch-thick disc, wrap in plastic, and refrigerate for 1 hour. Preheat oven to 325°F and line a baking sheet with parchment.
  4. Step 4: Roll dough to 1/4-inch thickness on a floured surface. Cut into 1.5-inch rounds with a cookie cutter, placing 1 inch apart on the baking sheet. Bake for 12-14 minutes until edges are lightly golden, then cool completely on the sheet before serving.

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