Citrus-Kissed Shortbread Coins
why make this recipe
Citrus-Kissed Shortbread Coins are the perfect treat for any occasion. Their buttery texture combined with a refreshing hint of orange makes them delightful for tea time, a snack, or a sweet gift. Adding dried cranberries brings a nice chewiness that balances the sweetness, creating a cookie everyone will love. Not only are they easy to make, but they also fill your kitchen with a lovely aroma as they bake.
how to make Citrus-Kissed Shortbread Coins
Ingredients:
- 226g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- Zest of 1 large orange
- 1 tsp pure vanilla extract
- 250g (2 cups) all-purpose flour
- 1/4 tsp salt
- 100g (3/4 cup) dried cranberries, finely chopped
- Extra sugar for rolling (optional)
- Extra orange zest for garnish (optional)
Directions:
- In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt until a soft dough forms—be careful not to overmix.
- Fold in the chopped cranberries evenly.
- Divide the dough into two logs (about 5 cm wide), wrap them tightly in plastic wrap, and chill for at least 2 hours or until firm.
- Preheat the oven to 160°C (325°F). Line baking sheets with parchment paper.
- Slice the logs into 1/2 cm thick rounds. If desired, roll the edges in sugar.
- Place the cookies on the baking sheet with space in between each.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Cool the cookies on the tray for 5 minutes, then transfer them to wire racks. Store in an airtight container.
how to serve Citrus-Kissed Shortbread Coins
These cookies are best served fresh, but they also taste great when enjoyed later. You can serve them with tea or coffee for a cozy afternoon snack. For an elegant touch, dust the tops with extra orange zest or a sprinkle of powdered sugar. They make lovely gifts when placed in a decorative tin or box.
how to store Citrus-Kissed Shortbread Coins
Store Citrus-Kissed Shortbread Coins in an airtight container at room temperature. They will keep well for up to a week. If you want to keep them longer, you can freeze the logs of dough before slicing. Wrap them tightly and store in the freezer for up to 3 months. When you are ready, simply thaw and bake as usual.
tips to make Citrus-Kissed Shortbread Coins
- Make sure your butter is softened to room temperature for the best creaming results.
- If you prefer a stronger orange flavor, you can add more zest.
- Don’t skip chilling the dough; this step is important for the texture of the cookies.
- Experiment by adding other dried fruits like apricots or cherries if desired.
variation
For a chocolate twist, you can mix in some mini chocolate chips with the cranberries. This adds richness and may be a hit with chocolate lovers!
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be mindful of adding the extra salt as the butter already contains salt.
2. Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart, so you can use them, but you might want to add a little more sugar to balance the flavor.
3. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just check that your blend includes a binder like xanthan gum for best results.
Citrus-Kissed Shortbread Coins
Ingredients
Main ingredients
- 226 g unsalted butter, softened Make sure your butter is softened to room temperature.
- 100 g granulated sugar
- 1 large orange, zest Use the zest of one large orange for flavor.
- 1 tsp pure vanilla extract
- 250 g all-purpose flour Can be substituted with a gluten-free flour blend.
- 1/4 tsp salt If using salted butter, reduce the amount of added salt.
- 100 g dried cranberries, finely chopped Consider using fresh cranberries with more sugar for a tart option.
- Extra sugar for rolling (optional) Optional for sweetness on the edges.
- Extra orange zest for garnish (optional) For a fresh finishing touch.
Instructions
Preparation
- In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt until a soft dough forms—be careful not to overmix.
- Fold in the chopped cranberries evenly.
- Divide the dough into two logs (about 5 cm wide), wrap them tightly in plastic wrap, and chill for at least 2 hours or until firm.
Baking
- Preheat the oven to 160°C (325°F). Line baking sheets with parchment paper.
- Slice the logs into 1/2 cm thick rounds. If desired, roll the edges in sugar.
- Place the cookies on the baking sheet with space in between each.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Cool the cookies on the tray for 5 minutes, then transfer them to wire racks.
Notes
Citrus-Kissed Shortbread Coins
Ingredients
Main ingredients
- 226 g unsalted butter, softened Make sure your butter is softened to room temperature.
- 100 g granulated sugar
- 1 large orange zest Use the zest of one large orange for flavor.
- 1 tsp pure vanilla extract
- 250 g all-purpose flour Can be substituted with a gluten-free flour blend.
- 1/4 tsp salt If using salted butter, reduce the amount of added salt.
- 100 g dried cranberries, finely chopped Consider using fresh cranberries with more sugar for a tart option.
- Extra sugar for rolling (optional) Optional for sweetness on the edges.
- Extra orange zest for garnish (optional) For a fresh finishing touch.
Instructions
Preparation
- In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt until a soft dough forms—be careful not to overmix.
- Fold in the chopped cranberries evenly.
- Divide the dough into two logs (about 5 cm wide), wrap them tightly in plastic wrap, and chill for at least 2 hours or until firm.
Baking
- Preheat the oven to 160°C (325°F). Line baking sheets with parchment paper.
- Slice the logs into 1/2 cm thick rounds. If desired, roll the edges in sugar.
- Place the cookies on the baking sheet with space in between each.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Cool the cookies on the tray for 5 minutes, then transfer them to wire racks.
