Citrus-Kissed Shortbread Coins
Why Make This Recipe
Citrus-Kissed Shortbread Coins offer a delightful twist on the classic shortbread cookie. The bright flavor of orange zest combined with the sweetness of cranberries creates a perfect balance. These cookies are not only easy to make but also look beautiful on any dessert table. Whether you’re having a family gathering, a holiday party, or just need a sweet treat, these cookies are sure to impress.
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 shortbread coins are perfect for serving alongside tea or coffee. You can arrange them on a pretty plate, sprinkle some extra orange zest on top, and add a few whole cranberries for decoration. They also make a lovely gift when wrapped in clear bags tied with pretty ribbons.
How to Store Citrus-Kissed Shortbread Coins
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Citrus-Kissed Shortbread Coins
- Make sure your butter is really soft for easy mixing.
- Don’t skip chilling the dough; it helps the cookies hold their shape while baking.
- For a more intense orange flavor, use zest from two oranges instead of one.
Variation
You can easily change this recipe by mixing in different dried fruits, like raisins or cherries, instead of cranberries. For a nutty twist, try adding chopped nuts like pecans or almonds to the dough.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but it may slightly change the flavor. You should skip adding extra salt in that case.
2. How do I know when the cookies are done baking?
The edges should be just turning golden. If they’re too dark, they might taste burnt.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and keep it in the fridge for up to a week before baking. Just make sure to wrap it tightly in plastic.
Citrus-Kissed Shortbread Coins
Ingredients
Main Ingredients
- 226 g unsalted butter, softened Make sure your butter is really soft for easy mixing.
- 100 g granulated sugar
- 1 large zest of orange For a more intense flavor, use zest from two oranges instead.
- 1 tsp pure vanilla extract
- 250 g all-purpose flour Gradually add until a soft dough forms.
- 1/4 tsp salt Skip if using salted butter.
- 100 g dried cranberries, finely chopped Feel free to mix in different dried fruits.
- Extra sugar for rolling (optional)
- 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 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.
