Citrus-Kissed Shortbread Coins
These delightful shortbread cookies feature a bright flavor of orange zest combined with sweet cranberries, perfect for any occasion.
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.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature 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.