Almond Shortbread Cookies With Blood Orange Glaze

  1. First place the almonds in the blending pitcher of your KitchenAid(R) 5-Speed Hand Blender and process on high speed with the chopper attachment until finely ground.
  2. Then, in the bowl of your KitchenAid(R) Stand Mixer, use the flat beater to cream together the butter and sugar until light and fluffy. Stir in the egg and vanilla extract to incorporate. Add the sifted flours, ground almonds and orange zest and mix until the dough comes together.
  3. Place the dough onto a floured surface and knead into a ball, divide dough in half with a Professional Series 8" Chef's Knife from the KitchenAid(R) 7pc Professional Series Cutlery Set. Roll each half into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least an hour.
  4. Remove one batch of dough from the plastic wrap and slice into 1/4 inch rounds using the Professional Series 3.5" Paring Knife from the KitchenAid(R) 7pc Professional Series Cutlery Set.
  5. Preheat your KitchenAid(R) 12" Convection Digital Countertop Oven to 350 degrees F and set the timer to 15 minutes. Once the oven is ready, the digital timer will beep and light up to let you know. Line the multipurpose pan included with the Countertop Oven with parchment paper cut into a circle to cover the surface, place the cookies on the sheet and bake for about 15 minutes until edges are lightly golden brown.
  6. Let the cookies cool on the baking sheet for a few minutes.
  7. In the bowl of your KitchenAid(R) Stand Mixer, add the butter and sugar and cream together with the flat beater until light and fluffy. Stir in the egg and vanilla extract to incorporate. Add the sifted flours, ground almonds and orange zest and mix until the dough comes together.
  8. Place the dough on to a floured surface and knead into a ball, divide dough in half with a Professional Series 8" Chef's Knife from the KitchenAid(R) 7pc Professional Series Cutlery Set. Roll each half into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least an hour.
  9. Preheat your KitchenAid(R) 12" Convection Digital Countertop Oven to 350 degrees F and line the baking sheet with parchment paper cut into a circle to cover surface.
  10. Remove one batch of dough from the plastic wrap and slice into 1/4 inch rounds using the Professional Series 3.5" Paring Knife from the KitchenAid(R) 7pc Professional Series Cutlery Set. Place the cookies on the multipurpose pan that accompanies your Countertop Oven and bake for about 15 minutes until edges are lightly golden brown. Let the cookies cool on the baking pan for a few minutes, then transfer to the cooling rack to cool completely.
  11. Repeat with second batch of dough, letting cookies cool completely on cooling rack while preparing the Blood Orange glaze.
  12. For blood orange glaze
  13. In a medium mixing bowl, combine the powdered sugar, blood orange juice, and zest, and stir until smooth with no lumps. Add water or milk until you get a smooth but semi-thick glaze. (You can adjust thickness by adding more water/milk to make it thinner or more powdered sugar to make it thicker, just play with it until you get the consistency you like.)
  14. Make sure cookies are completely cooled, then place them on a baking sheet with parchment paper to do your glazing. Spoon the glaze onto each cookie and spread evenly over the tops of the cookies. Let the glaze set and harden for a couple of hours before serving.

unsalted butter, sugar, egg, drops almond, drops pure vanilla, greek yogurt, flour, almond flour, orange, sugar, orange juice, water, orange blossom water, orange

Taken from www.yummly.com/recipe/Almond-Shortbread-Cookies-with-Blood-Orange-Glaze-1519014 (may not work)

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