Shortbread cookies with a citrus creme anglaise

Shortbread:
3/4 lb butter
1 C sugar
1 t vanilla
3 1/2 C flour
Dash of salt

Citrus creme anglaise:
3/4 C heavy cream
1/3 C sugar
1/4 C orange juice
Zest of 2 oranges
3 egg yolks

Shortbread:
In a mixer combine butter and sugar with a paddle mixer. Add the vanilla. The sift in the flour and salt until a dough forms. Roll this dough out into a large disk and refrigerate for 30 minutes. While cooling make the creme anglaise. Add the cream, 1/2 the sugar and the zest into a sauce pan. Gently bring to a boil to dissolve the sugar. In a bowl combine the rest of the sugar, juice, and yolks until whisked together. Remove the cream from the heat and gently pour in the juice/egg mix while whisking. Return to a low heat and stir until it begins to thicken. Should be roughly like melted ice cream. At this point you can strain it if you want, I didn’t. And serve it hot or refrigerate and serve cold. I liked it better cold.

Once the shortbread dough has cooled, preheat the oven to 350. Roll out the dough to ~1/2 inch thickness. Cut into what ever shape you would like a put onto a non greased baking pan. Bake for 20-25 minutes. Cool on a cooling rack.

Top with the creme anglaise.

In these pictures I also topped the cookies with a preserved lemon from Trader Joes. Be sure to rinse the lemons while, they are briny out of the jar.