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Negroni Shortbread

Negroni Shortbread

The cheekiest (and easiest) cookie of the summer.

Flavors of bright orange, earthy Campari, sweet vermouth, and rich butter. Textures of tender shortbread, crispy edges, and silky icing.


In a large bowl or the bowl of a standing mixer

2 sticks (16 tablespoons, 226g) of butter, room temperature

1 1/4 cups (141g) powdered sugar

1 tablespoon orange zest

2 tablespoons of sweet vermouth

1 tablespoon of gin

In a small bowl

2 cups (240g) all-purpose flour

On the sidelines

2 cups (227g) powdered sugar

2 tablespoons of Campari

Pinch of salt



Preheat your oven to 300 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper and lightly spray with nonstick spray. Set aside.


In a large bowl or the bowl of a standing mixer, beat together the butter, sugar, and flavorings for 2-3 minutes.


Add the flour and mix until thoroughly combined.


Spread the dough evenly throughout the prepared pan and smooth the top of the dough with your hands. Prick the top of the dough all over with a fork- this is a great chance to make a design!


Bake the shortbread until light golden brown- about 35-40 minutes. Remove and let cool 5 minutes in the pan.


Place a cutting board over the top of the baking pan and flip the pan (carefully) upside down to remove the shortbread. Cut the shortbread into whatever shape and size you want while it's still a bit warm and then move the pieces to a cooling rack to cool completely.


Make the glaze by mixing together the powdered sugar, Campari, and salt. Drizzle or glaze the cookies however you like.


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