My orange journey continues with some citrus shortbread also from The Cookie Book (Fog City Press, 2001).

1 c flour (I used white spelt)
1/3 c white sugar (yes, white death, to retain the 'whiteness', I used a bit less)
pinch salt
2 tsp orange and/or lemon rind
125g cold butter
1/2 tsp orange or lemon extract

Preheat oven to 165C. In a bowl mix flour, sugar, salt and zest. Cut in the butter and rub in until mixture resembles fine crumbs. Sprinkle with extract. Form into a ball and knead gently and briefly until smooth.
Roll out dough between 2 sheets of baking paper to about 5cm thick. Cut into shapes with cookie cutters and place onto a lined baking sheet. You can prick the cookies with a fork if you wish. Or you could shape the dough into a large circle, prick with a fork all over and score into wedges.
Bake for 15-25 min depending on how large your shortbreads are. These little birds needed less than 20 min but my timer failed me and so they're a little brown round the edges. Transfer to a wire rack to cool. Nice crunch with a light tang!