Citrus-Kissed Shortbread Coins
Delightfully simple treat with buttery goodness and bright orange zest, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to one week. Can freeze if well-wrapped.