Citrus-Kissed Shortbread Coins
Delightful shortbread cookies infused with citrus zest and tart cranberries, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Dough
- 226 g Unsalted Butter Soft and creamy, providing a lush mouthfeel.
- 100 g Granulated Sugar Adds sweetness and contributes to the delicate structure.
- 1 large Zest of Orange Infuses dough with a refreshing citrus fragrance.
- 1 tsp Pure Vanilla Extract Complements citrus flavors beautifully.
- 250 g All-Purpose Flour Provides the signature crumbly texture.
- 1/4 tsp Salt Enhances overall flavor profile.
- 100 g Dried Cranberries, finely chopped Adds chewiness and visual appeal.
- to taste Extra Sugar for Rolling Optional for a sugary finish.
- to taste Extra Orange Zest for Garnish Optional for garnish.
Instructions
Preparation
- In a large mixing bowl, cream the soft butter with the granulated sugar until light and fluffy.
- Add the pure vanilla extract to the creamed mixture and stir gently to incorporate.
- Gradually sift in the all-purpose flour and salt, mixing until a soft dough forms. Do not overmix.
- Fold in the finely chopped dried cranberries with a spatula.
- Divide the dough into two equal logs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
Baking
- Preheat the oven to 160°C (325°F) and line baking sheets with parchment paper.
- Remove chilled logs from the fridge and slice into 1/2 cm thick rounds.
- Optional: Roll the edges in extra sugar for a sugary crust.
- Place cookies on lined baking sheet, leaving space in between.
- Bake for 12-15 minutes, watching until edges turn golden.
- Let cookies cool on the tray for 5 minutes before transferring to wire racks.
Notes
These cookies can be served at tea parties or festive gatherings. They also make great gifts when packaged attractively.