Buttermilk Orange Shortbread Cookies


  • 2-1/2 cup flour
  • 1/2 cup sugar
  • 2 tablespoons Darigold Powdered Cultured Buttermilk
  • 1 teaspoon grated orange peel
  • Pinch salt
  • 1 cup Darigold Butter, cut into small pieces


Combine flour, sugar, buttermilk, orange peel and salt in mixing bowl. Cut in butter using pastry blender or two knives until mixture resembles cornmeal. Gather dough into ball. Divide dough in half and roll each half on lightly floured board to 8-inch square. Cut into 2-inch squares; cut each square diagonally to form triangles. Place on ungreased cookie sheets 1/2-inch apart. Repeat with remaining dough. Bake at 325°F. 30 to 35 minutes or until light brown. Cool on cookie sheets. Store in airtight container.


Makes about 5 dozen.