Citrus-Kissed Shortbread Coins
These delightful shortbread cookies are infused with orange zest and studded with dried cranberries, perfect for tea time or as a sweet gift.
Ingredients
Main ingredients
- 226 g unsalted butter, softened Make sure your butter is softened to room temperature.
- 100 g granulated sugar
- 1 large orange, zest Use the zest of one large orange for flavor.
- 1 tsp pure vanilla extract
- 250 g all-purpose flour Can be substituted with a gluten-free flour blend.
- 1/4 tsp salt If using salted butter, reduce the amount of added salt.
- 100 g dried cranberries, finely chopped Consider using fresh cranberries with more sugar for a tart option.
- Extra sugar for rolling (optional) Optional for sweetness on the edges.
- Extra orange zest for garnish (optional) For a fresh finishing touch.
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.
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.
- 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
Store in an airtight container at room temperature for up to a week. Freeze the logs of dough for longer storage.