Directions
1. Start by making the candied orange peel garnish by removing the peel from oranges and cutting the peels into strips.
2. Place strips in pot and cover with water.
3. Bring to a boil and then reduce to a simmer for 5 minutes.
4. Drain the liquid and repeat, simmering this time for 30 minutes. Drain.
5. Place sugar and 1/2 cup water in a pot and bring to a boil and add the orange peels and reduce to a simmer for 30 minutes
6. Let cool in the syrup and remove strips from liquid and place on a wire rack to dry.
7. Dust strips with granulated sugar and keep in airtight container until ready to use.
8. To make the shortbread cookies, preheat oven to 325˚F.
9. Combine flour and cornstarch.
10. In a separate bowl, cream the butter and fruit sugar together.
11. Combine the flour mixture with the butter and fruit sugar mixture to form a dough.
12. Roll the dough into logs.
13. Place on parchment paper and refrigerate overnight.
14. Cut into 1/4-inch thick slices and place on non-stick cookie sheets.
15. Bake for 15 to 20 minutes and garnish with candied orange peel.