1. Preheat oven to 350 degrees F, then grease & flour several baking sheets. 2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together. 3. In a large bowl combine oil, sugar, brandy, OJ & zest. 4. Gradually add dry ingredients to liquid ingredients, combining well after each addition. 5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets. 6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets. 7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.). 8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil. 9. Boil rapidly for 5 minutes to thicken, then allow to cool. 10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving. ---------------------------------------------------------------------------
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