Campari Shortbread Cookies with Crunchy Orange Sugar

For the orange sugar:
2 tablespoons (30 grams) coarse sugar, such as turbinado or sanding sugar
1 teaspoon grated orange zest
For the shortbread cookies:
3 sticks (24 tablespoons/339 grams) unsalted butter, softened
1 cup (100 grams) confectioners’ sugar
1 teaspoon kosher salt
3 cups spooned and leveled all-purpose flour (384 grams), plus more for dusting
For the Campari glaze:
1/4 cup plus 1 tablespoon Campari
2 1/4 cups (225 grams) confectioners’ sugar
1 teaspoon vanilla extract
Pinch of kosher salt

Make the sugar: In a small bowl, combine the coarse sugar and orange zest. Use your fingertips to massage the zest into the sugar until very fragrant. Scatter the sugar in a single layer on a plate and let sit at room temperature, uncovered, to dry while you make the cookies. (For extra-crunchy orange sugar, make it the night before and leave it out, uncovered, at room temperature.)
Make the cookies: Line 2 baking sheets with parchment paper or nonstick baking mats. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar and salt. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth and fluffy, 2 minutes. Turn the mixer off and add the flour. Mix on low speed until a dry dough forms, 2 to 3 minutes.
Transfer the dough to a piece of parchment paper lightly dusted with flour and press together into a ball. Dust the top of the dough with flour, place a second sheet of parchment paper on top, and roll the dough until it’s 1/2-inch thick. Remove the top piece of parchment paper and use a 2 1/2-inch round cutter to cut out rounds and place them on the prepared baking sheets, spacing about 1 1/2 inches apart. Press the dough scraps together into a ball and repeat the rolling and cutting process. Freeze the cut cookies for 20 minutes.
Heat the oven to 350 degrees and set 2 racks at the upper-middle and lower-middle positions. Bake both sheets at the same time, swapping them midway, until the tops of the cookies are light golden brown, 15 to 19 minutes. Let cool completely on the baking sheets.
Make the glaze: In a large bowl, whisk together the Campari, confectioners’ sugar, vanilla extract and salt until smooth. (If the glaze is too thick, add more Campari; if too thin, add additional confectioners’ sugar.) Dip the tops of the cookies in the glaze, allowing the excess to drip back into the bowl. Sprinkle the cookies with the orange sprinkles and let set for 1 hour. Store the cookies in an airtight container in a single layer for up to 1 week. (Just make sure the glaze is completely dry first.) Makes 24 cookies.

Nutritional information

Per serving: Per cookie: 233 calories (percent of calories from fat, 46), 2 grams protein, 29 grams carbohydrates, trace fiber, 12 grams total fat (7 grams saturated), 30 milligrams cholesterol, 87 milligrams sodium.