Blood Orange  Icebox Cookies

All-Purpose Flour

Blood Orange


Almond Extract

Sliced Almonds

Powdered Sugar

Unsalted Butter

Put two sticks of softened butter into a mixing bowl with powdered sugar.

Use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes.

Stir in the almond extract.

Mix in the flour, salt and orange zest.

Fold the sliced almonds into the dough.

Shape the dough into a 12-inch long log that is a 1-1/2-inch by 2-inch rectangle.

Wrap the dough in wax paper. Refrigerate until firm, 4 hours to overnight.

Preheat the oven to 325 degrees F. Let the dough sit out for 10 minutes at room temperature before cutting into 1/4-inch-thick slices.

Place the cookies on a parchment paper-lined sheet pan.

Bake the cookies until lightly golden, about 20-25 minutes. Let them cool completely.

To make the icing, whisk the orange juice with powdered sugar.

Dip the cookies into the icing. Let it harden and set before serving the cookies.

Blood Orange  Icebox Cookies