Community recipe
Orange Cream Cheese Shortbread Squares
Tender, buttery shortbread topped with a tangy orange-cream-cheese frosting and a bright scattering of zest. A simple, sliceable treat for sharing.
- Serves
- 9
- Prep
- 20 min
- Cook
- 28 min
- Difficulty
- easy
Get ready
Ingredients
- 170 g unsalted butters
- 115 g cream cheese
- 1 orange
- 250 g all-purpose flour
- 2 g fine salt
- 75 g granulated sugars
- 100 g powdered sugar
Make it
Instructions
- 01
Line the pan and prepare the ingredients
Heat the oven to 350°F (175°C). Line an 8-inch (20-cm) square metal baking pan with parchment, leaving overhang on two sides; lightly press the parchment into the corners. Cut 170 g unsalted butter into cubes and leave at room temperature for about 20 minutes to soften. Cut 115 g cream cheese into cubes, cover, and refrigerate until the last 20 minutes of cooling. Wash and dry 1 orange; finely grate its zest into a small covered bowl, then halve and squeeze it, reserving 1 tbsp of juice in a separate covered bowl. Measure 250 g all-purpose flour and 2 g fine salt into a medium bowl and whisk together. | Why: The lined pan makes clean removal easy, and separately reserved zest and juice keep the citrus flavor fresh for the frosting.
- 02
Mix and press the shortbread
In a large bowl, beat the softened cubes with 75 g granulated sugar using an electric mixer on medium speed for 2 minutes, until creamy. Add the whisked dry mixture and mix on low just until the dough forms soft, crumbly clumps, about 1 minute. Tip into the parchment-lined pan and press firmly into an even layer, reaching all four corners; prick the surface several times with a fork. | Why: Brief mixing keeps the base tender, while firm pressing helps it bake and slice evenly.
- 03
Bake until lightly golden
Set the lined pan on the center oven rack and bake at 350°F (175°C) for 25–28 minutes, until the edges are lightly golden and the center looks dry and set, not shiny. Set the pan on a wire rack. | Why: A lightly golden edge signals a baked-through base without sacrificing its delicate texture.
- 04
Cool the base and soften the topping
Cool in the pan on the rack for 45 minutes, until completely cool to the touch. During the final 20 minutes, take the covered cubes from the refrigerator and let them soften at room temperature. Keep the reserved zest and juice covered until needed. | Why: Cooling prevents the topping from melting, while softened cubes whip into a smooth frosting.
- 05
Frost, slice, and serve
Beat the softened cubes with 100 g powdered sugar in a clean bowl for 1–2 minutes, until smooth. Beat in the reserved zest and 1 tbsp reserved juice until creamy and spreadable. Spread evenly over the cooled base. Lift it out using the parchment, cut into 9 squares with a sharp knife, and serve. Refrigerate leftovers in a covered container within 2 hours; enjoy within 3 days. | Why: The citrus frosting adds a fresh, tangy contrast to the rich shortbread.
