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Citrus-Kissed Shortbread Coins

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These delightful shortbread cookies are infused with orange zest and studded with dried cranberries, perfect for tea time or as a sweet gift.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy.
  2. Mix in the vanilla extract.
  3. Gradually add the flour and salt until a soft dough forms—be careful not to overmix.
  4. Fold in the chopped cranberries evenly.
  5. 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
  1. Preheat the oven to 160°C (325°F). Line baking sheets with parchment paper.
  2. Slice the logs into 1/2 cm thick rounds. If desired, roll the edges in sugar.
  3. Place the cookies on the baking sheet with space in between each.
  4. Bake for 12–15 minutes or until the edges are just turning golden.
  5. Cool the cookies on the tray for 5 minutes, then transfer them to wire racks.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 5mgSugar: 6g

Notes

Store in an airtight container at room temperature for up to a week. Freeze the logs of dough for longer storage.
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