Old Favorites For Baking: Shortbread (Terra Americana)

Old Favorites For Baking: Shortbread

My first encounter with Orange Vanilla Sugar was at the Hotel Maria Delordes in Cancun, Mexico. Apparently, this very old Inn had a long history of serving English Vacationers and had long ago instituted an afternoon High Tea. After a day of failing to find the ruins of Tulum, we decided to treat ourselves. To sweeten your tea, ice tea, or coffee, they had a sugar which was flavored with oranges and vanilla beans. This confection also adorned some of the sweets served with tea, such as their almond and shortbread cookies. This mix combines our favorite sugar and confection with a wheat free twist.

Combine the contents of the package with

3/4 CUP BUTTER
1 TBSP WATER

Blend all ingredients well. Dough will be stiff. Refrigerate for at least 1 hour. Roll out the chilled dough to ¼” thickness and cut with cookie cutters or lay out in a pie plate. Bake for 8 to 10 minutes on 375 f or until shortbread begins to brown.

This mix makes a 9x9 pan of shortbread bars or 18 large cookies. For a stylish twist, bake in a pie pan.

Ingredients: Corn, Arrowroot and Rice Flours, sugar, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and vanilla extract [vanilla, water, propylene glycol, and caramel color]).

Photo Credit: Justin Hansen

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