Make the orange sugar 24 hours or more before cooking.
Shortbread:
- 1 stick butter (1/2 cup)
- 2 tbs orange marmalade
- 1/8 c honey
- 1/8 tsp orange blossom extract
- 2 cups flour
- ⅛ tsp salt
Glaze:
- 1c white chocolate
- 1 tsp butter
- 1 tsp orange marmalade
- 1 tsp orange zest
Sugar:
- 1/4 c sugar
- 1/8 tsp orange blossom extract
- 1-3 ‘coins’ of fresh sliced ginger
In a small jar, combine sugar, extract and ginger. Cover and shake well, and let sit for 24 hours.
Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
While cooling, make the glaze: Combine all ingredients and heat until smooth, mixing constantly.
Put some of the orange sugar onto a plate.
Dip the cooled shortbread halfway into the glaze, and then dip the top side of the glazed cookie into the sugar.
Let cool on a wire rack.