Citrus Almond Shortbread

Servings: 4 dozen

2 1/4 cups all-purpose flour
3/4 cup slivered almonds
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons honey
3 tablespoons orange peel, grated
2 large egg yolks

Icing
1 cup confectioners’ sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
Colored sugar for decorating

In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.

Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.

Preheat oven to 350ºF.

With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.

To make icing, whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.

Store baked cookies in an airtight container for up to one week.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc.