these blood orange cookie bars have an earl grey and citrus laced, buttery, shortbread-esque cookie base. the cookies are topped with a reduced blood orange glaze that brings a gorgeous pop of color! these tart, citrusy bites of sugary sunshine will most definitely bring a smile to your face!
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. This makes it easier to left the cookies out of the pan without breaking them. My preferred way to do this is to measure out/cut a piece of parchment to fit from one side to the opposite side. If you want, you can repeat to fit the exposed sides of the pan.
Whisk the flours, salt and loose leaf tea from the tea bag(s) together until well combined.
In a stand mixer with paddle attachment/ hand mixer with beaters/ by hand grind the sugar and blood orange zest together until a wet, sand like texture appears.
Add butter to the orange sugar and beat on medium speed until light and fluffy, about 3-4 minutes. Add the egg yolk and vanilla extract, beating each one on low for about 20 seconds before adding the next.
Add the dry ingreidents to the wet and mix by hand or on the lowest setting until JUST combined. While the dough is still in the bowl, use your hands to incorporate any stray pieces that didn't get worked into the dough. Starting at the edges, working in to the center, evenly press the dough into the prepared pan.
Bake the dough in a 350F oven for 25-30 minutes or until the edges are set and golden brown. The center will look lighter - more a light golden brown. Remove the baked cookies from the oven to cool in the pan on a cooling rack for about 30 minutes.
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 ~2 tbsp. This should take about 8-10 minutes. Cool to touch, about 10-15 minutes. Whisk the reduce orange juice with the powdered sugar and extract. Add more sugar if desired to make a thicker glaze. Keep it thinner for drizzling on top of the cookies.
For cookie bars like the photos: Using the slings, carefully lift the cookie out of the pan. Cut the cookie into your preferred size and shape. Gently push the cookies back into roughly the same place. Using the slings, place the whole (cut) cookie base back into the pan. 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. Using the slings, remove the cookie bars from the pan. Cut along the precut edges and enjoy! For dipped cookies: Using the slings, carefully lift the cookie out of the pan. Cut the cookie into your preferred size and shape. Dip or drizzle the glaze along one side of the cookie. Place the cookie on a cooling rack to drip any excess and to fully set, about 60-90 minutes. For drizzled cookies: Using the slings, carefully lift the cookie out of the pan. Cut the cookie into your preferred size and shape. Drizzle the glaze on top. Allow the glaze to fully set on the cookies for about 60 minutes.
almond flour: the weight of ⅓ c can range depending on the brand you use. the easiest way to figure out the weight for the brand of almond flour you have it to look on the back. most have the weight for ¼ c. multiply this number by 4. now divide the total by 3. this will tell you the weight of the flour you are using. almond flour sub: use ¼ c + 1 tablespoon all purpose flour (38g) in place of the almond flour. the almond flour gives the cookies a nice chewiness, so keep it if you can! earl grey tea: the flavor of this loose leaf tea pairs really nicely with the bolder citrus flavors of the blood orange. I use a store bought tea meant for steeping. simply cut open a tea bag and pour the contents into the dry ingredients. use your preferred tea blend or omit (although I encourage you to try with the tea). 1 tea bag gave a nice background flavor. 2 tea bags will match the heavy citrus flavor.
Keyword blood orange cookies, chewy shortbread cookies, earl grey cookies