Cara Cara & Blood Orange Sorbet Recipe

Prepare

Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats. Make sure butter is cold and cubed; measure flour and cornstarch and sift together if desired.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cold cubed butter and granulated sugar on medium-low speed until mixture is pale and just beginning to come together, about 1–2 minutes. You want it combined but not fluffy — shortbread relies on minimal aeration.

Add vanilla and salt

Add the vanilla extract and the fine salt to the butter-sugar mixture and mix briefly to combine, about 10–15 seconds.

Incorporate dry ingredients

With the mixer on low, add the flour and cornstarch in two additions, mixing just until large crumbs form and the dough holds together when pressed between fingers. Do not overmix; stop as soon as there are no dry streaks (about 20–40 seconds total). If the dough feels too dry, add 1 teaspoon cold water and pulse once.

Form and chill

Turn the dough out onto a lightly floured surface and press together gently into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to firm up — this makes it easier to roll and cut without spreading.

Roll and cut

Remove dough from refrigerator and let sit 5 minutes to soften slightly. Roll the dough between two sheets of parchment to about 1/4-inch (6 mm) thickness. Trim edges if desired and cut with a 2- to 2.5-inch round or desired cookie cutter. Re-roll scraps once and cut additional cookies; keep dough chilled on baking sheet while oven heats if needed.

Docking (optional)

For classic shortbread texture, prick each cookie lightly with a fork 3–4 times to allow steam to escape and reduce bubbling during baking.

Bake

Place cookies on prepared baking sheets about 1 inch apart. Bake in preheated 325°F (160°C) oven for 18–22 minutes, or until edges are just beginning to turn light golden (centers should remain pale). Rotate sheets halfway through baking for even color.

Cool

Remove cookies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare zests

While cookies cool, use a microplane to finely grate the Cara Cara orange and blood orange zest, avoiding the bitter white pith. Measure out 1 tablespoon of each.

Blend zests with sugar (optional)

For an aromatic finishing sugar, pulse the granulated or confectioners' sugar with the two zests in a small food processor or mortar and pestle for 5–10 seconds to release essential oils and lightly dye the sugar.

Finish cookies

When cookies are completely cool, either dust lightly with the citrus-scented confectioners' sugar mixture or press a tiny pinch of combined fresh zests onto the top center of each cookie while the surface is slightly tacky. Alternatively, serve plain alongside a scoop of Cara Cara & blood orange sorbet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. If dusted with sugar, add sugar immediately before serving to keep it bright. For longer storage, freeze baked cookies in a single layer for up to 1 month; thaw at room temperature.