Blood Orange Cookie Bars

These blood orange cookie bars have an earl grey and citrus laced, buttery, shortbread cookie base and are topped with a reduced blood orange glaze.

Preheat the oven to 350 F. Line a 8X8 pan with parchment paper along the bottom up the sides and with a 1-2" overhang.

Step 1:  

Whisk the flours, salt and loose leaf tea from the tea bags together until well combined.

Step 2:  

Beat the butter and orange sugar on medium speed until light and fluffy, about 3-4 minutes. Add the egg yolk and vanilla extract.

Step 3:  

Add the dry ingreidents to the wet and mix by hand or on the lowest setting until JUST combined. Press into the prepared pan.

Step 4:  

Bake in a 350F oven for 25-30 minutes or until the edges are set and golden brown. Cool in the pan on a cooling rack for about 30 minutes.

Step 5:  

While the cookie bars are cooling, make the blood orange glaze. Pour the blood orange juice in a small or medium sauce pan. Over medium high heat, reduce the juice to about 2 tbsp. Whisk into the powdered sugar.

Step 6:  

Pour the glaze over the top. Carefully and gently smooth the glaze across the top. Allow the glaze to fully set, about 60-90 minutes.

Step 7:  

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