Shortbread Cookies With Orange Creme Frosting

Ingredients

Shortbread

• 1/2 cup (1 stick) unsalted butter, softened and cut up
• 1 1/2 teaspoons grated orange zest
• 3/4 cup granulated sugar
• 2 egg yolks
• 1 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt

Orange Curd Filling

• 1/4 cup fresh orange juice
• 1/4 cup granulated sugar
• 3 egg yolks
• Pinch of salt
• 2 teaspoons grated orange zest
• 2 tablespoons unsalted butter
• Powdered sugar for sprinkling

Directions

To make the shortbread

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Beat the butter and orange zest in a large bowl with an electric mixer at low speed for 1 minute. Add the granulated sugar and beat for an additional minute. Add the egg yolks and beat until blended.
2. Whisk together the flour, cornstarch, cardamom and salt in a small bowl. With the mixer on low, slowly beat the flour mixture into the dough. Shape into a flat disk, cover, and refrigerate for 1 hour or until firm.
3. Roll 1 teaspoon of dough into a 3/4- to 1-inch ball and place on a baking sheet. Repeat with the remaining dough to make 40 cookies. Press each ball, flattening it slightly, until 1 1/4 inches in diameter.
4. Bake the cookies for 8 to 10 minutes or until golden brown on the bottom and along the edges. Transfer to a wire rack and cool.

To make the filling

1. Whisk the orange juice, granulated sugar, egg yolks and salt together in s small bowl until blended.
2. Whisk in the orange zest. Melt the butter in a small saucepan and slowly pour into the orange juice mixture, whisking constantly.
3. Pour the orange juice mixture back into the same saucepan and cook over medium heat, whisking constantly, until thickened and bubbles just begin to form on the outside edge. Do not let the orange curd come to a full boil, or the mixture may curdle. Pour into a clean small bowl.
4. Cover and refrigerate for 1 hour or until cooled.
5. To assemble the cookies, spoon a generous teaspoon of orange curd onto the flat side of a cookie.
6. Repeat until you've covered half of the cookies. Top with the remaining cookies and gently press together.
7. Store in the refrigerator until ready to serve. Sprinkle the tops with the powdered sugar before serving. Makes 20 sandwich cookies and 1/2 cup of curd.