Citrus-Kissed Shortbread Coins
why make this recipe
Citrus-Kissed Shortbread Coins are a delightfully simple treat that brings a fresh twist to classic shortbread. The combination of buttery goodness with the bright flavor of orange zest and sweet cranberries creates a snack that is perfect for any occasion. These cookies are easy to make and guaranteed to impress your family and friends!
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. Mix until a soft dough forms—don’t overmix.
- Fold in the chopped cranberries evenly.
- Divide the dough into two logs (about 5 cm wide), wrap 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 sheet with space in between.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Cool on the tray for 5 minutes, then transfer to wire racks. Store in an airtight container.
how to serve Citrus-Kissed Shortbread Coins
Citrus-Kissed Shortbread Coins can be served as a delightful afternoon snack or dessert. Pair them with tea or coffee for a cozy moment. You can also place them on a dessert platter for gatherings to share with family and friends.
how to store Citrus-Kissed Shortbread Coins
To keep your Citrus-Kissed Shortbread Coins fresh, store them in an airtight container at room temperature. They will stay fresh for up to one week. If you want to keep them longer, you can freeze them. Just make sure they are well-wrapped!
tips to make Citrus-Kissed Shortbread Coins
- Make sure your butter is softened but not melted. This helps achieve the right texture.
- Chill the dough well; it will be easier to slice.
- Adjust the amount of orange zest for a stronger or lighter citrus flavor, depending on your taste.
- Roll the cookies in sugar for an extra touch of sweetness if you like.
variation
You can swap out the dried cranberries for other dried fruits like cherries or blueberries. This adds a different flavor and texture to the cookies!
FAQs
1. Can I use salted butter?
Yes, you can use salted butter, but you may want to skip the added salt in the recipe.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are just turning golden. Keep an eye on them to prevent overbaking.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough in advance and keep it in the fridge for up to 3 days or freeze it for longer storage.
Enjoy making and sharing these delightful Citrus-Kissed Shortbread Coins!
Citrus-Kissed Shortbread Coins
Ingredients
Main ingredients
- 1 cup 226g unsalted butter, softened Make sure your butter is softened but not melted.
- 1/2 cup 100g granulated sugar
- 1 large Zest of 1 large orange Adjust the amount for preferred citrus flavor.
- 1 tsp pure vanilla extract
- 2 cups 250g all-purpose flour Gradually add the flour.
- 1/4 tsp salt Can omit if using salted butter.
- 3/4 cup 100g dried cranberries, finely chopped Can be substituted with other dried fruits.
- Extra sugar for rolling (optional) Roll the edges in sugar for added sweetness.
- Extra orange zest for garnish (optional)
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. Mix until a soft dough forms—don’t overmix.
- Fold in the chopped cranberries evenly.
- Divide the dough into two logs (about 5 cm wide), wrap 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 sheet with space in between.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Cool on the tray for 5 minutes, then transfer to wire racks.
