Citrus-Kissed Shortbread Coins
Delightful buttery shortbread cookies infused with refreshing orange zest and chewy dried cranberries, perfect for any occasion.
Ingredients
Main Ingredients
- 226 g unsalted butter, softened Make sure your butter is softened to room temperature.
- 100 g granulated sugar Extra sugar for rolling (optional).
- 1 large orange, zest Zest of 1 large orange adds a refreshing flavor.
- 1 tsp pure vanilla extract This enhances the flavor of the cookies.
- 250 g all-purpose flour
- 1/4 tsp salt
- 100 g dried cranberries, finely chopped Adds chewiness and color.
- Extra orange zest for garnish Optional for added flair before serving.
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, mixing 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 one.
- 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.
Notes
These cookies can be served on their own or with a cup of tea or coffee. They make great gifts when placed in a pretty box or jar. To keep them fresh, store in an airtight container for up to a week at room temperature, or freeze for up to a month.