Citrus-Kissed Shortbread Coins
A delightful blend of rich butter and zesty orange, these soft shortbread cookies melt in your mouth with every bite.
Servings: 24 cookies
Calories: 140kcal
Ingredients
Main Ingredients
- 226 g unsalted butter, softened Rich and creamy, serves as the base.
- 100 g granulated sugar Adds sweetness to contrast with citrus.
- Zest of 1 large orange orange zest Infuses the cookies with a burst of sunshine.
- 1 tsp pure vanilla extract Deepens the flavor profile.
- 250 g all-purpose flour Provides structure for these delicate coins.
- 1/4 tsp salt Balances sweetness and enhances flavors.
- 100 g dried cranberries, finely chopped Adds tartness and visual appeal.
Optional Ingredients
- Extra sugar for rolling Adds a sweet crunch.
- Extra orange zest for garnish Enhances presentation and flavor.
Instructions
Preparation
- In a large mixing bowl, combine the softened butter, granulated sugar, and orange zest. Cream together until light and fluffy (3-4 minutes).
- Gently mix in the pure vanilla extract.
- Gradually add in the all-purpose flour and salt, mixing until a soft dough begins to form. Do not overmix.
- Fold in the finely chopped dried cranberries.
- Divide the dough into two logs, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
Baking
- Preheat your oven to 160°C (325°F) and line baking sheets with parchment paper.
- Slice each chilled log into rounds approximately 1/2 cm thick. Optionally, roll edges in extra sugar.
- Place cookies on prepared sheets with space in between.
- Bake for 12–15 minutes until just golden at the edges.
- Cool on tray for 5 minutes before transferring to wire racks.
Notes
Ensure your butter is softened but not melted. Chilling the dough is essential for maintaining structure. Variations include using whole wheat flour or different dried fruits.