Stamped Citrus Shortbread Cookies

1. Prepare Dry Mixture

Whisk together the all-purpose flour, cornstarch, and kosher salt in a medium bowl until well combined. Set aside.

2. Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy.

3. Add Citrus Zest and Extracts

Add the zest of the tangelo orange and lemon to the creamed butter, followed by the vanilla and lemon extracts. Mix until evenly distributed.

4. Combine Dry and Wet Ingredients

Gradually mix in the dry ingredients on low speed just until the dough starts to come together.

5. Chill Dough

Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Prepare for Baking

Preheat the oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.

7. Roll and Stamp Cookies

On a lightly floured surface, roll out the dough and use a cookie stamp and cutter to shape the cookies. Place cookies back in the fridge for 10 minutes to firm up.

8. Bake Cookies

Place the cookies on the prepared baking sheets and bake for 12-14 minutes or until the edges turn golden. Swap sheets halfway through baking.

9. Prepare Glaze

Whisk together the confectioners’ sugar, melted butter, and fresh tangelo orange juice until smooth. Adjust consistency with more juice if needed.

10. Glaze and Cool Cookies

Transfer baked cookies to a wire rack to cool slightly, then glaze each cookie. Allow to set and cool completely.