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Citrus-Kissed Shortbread Coins

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Citrus-Kissed Shortbread Coins bring a zesty twist to the classic shortbread cookie, featuring orange zest and dried cranberries for a light and refreshing flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
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 zest of orange Freshly grated for best flavor.
  • 1 tsp pure vanilla extract
  • 250 g all-purpose flour
  • 1/4 tsp salt
  • 100 g dried cranberries, finely chopped
  • extra sugar for rolling Optional
  • extra orange zest for garnish Optional

Method
 

Preparation
  1. In a large bowl, cream together the softened butter, granulated sugar, and orange zest until light and fluffy.
  2. Mix in the pure vanilla extract.
  3. Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Be careful not to overmix.
  4. Fold in the chopped dried cranberries until evenly distributed in the dough.
  5. Divide the dough into two logs (about 5 cm wide), wrap them tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or until firm.
Baking
  1. Preheat the oven to 160°C (325°F) and line baking sheets with parchment paper.
  2. Slice the chilled logs into 1/2 cm thick rounds. If desired, roll the edges in extra sugar.
  3. Place the sliced cookies on the prepared baking sheets, leaving space between them.
  4. Bake for 12–15 minutes or until the edges are just turning golden.
  5. Cool on the baking tray for 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 6g

Notes

To keep your Citrus-Kissed Shortbread Coins fresh, store them in an airtight container at room temperature. They will stay good for up to a week. You can also freeze them for longer storage.
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