Citrus-Kissed Shortbread Coins
These delightful shortbread coins blend rich buttery texture with refreshing citrus flavors, perfect for any occasion.
Servings: 24 cookies
Calories: 95kcal
Ingredients
Dough Ingredients
- 226 g unsalted butter, softened Room temperature butter ensures a creamy richness.
- 100 g granulated sugar Adds essential sweetness and crunch.
- 1 large orange zest of 1 large orange Fresh and aromatic, adds bright citrus notes.
- 1 tsp pure vanilla extract Adds warmth and complexity to the flavor.
- 250 g all-purpose flour Provides structure for the cookies.
- 1/4 tsp salt Enhances flavors and balances sweetness.
- 100 g dried cranberries, finely chopped Adds tartness and chewy texture.
Optional Ingredients
- to taste extra sugar for rolling Gives coins a sugary sparkle.
- to taste extra orange zest for garnish Enhances presentation and aroma.
Instructions
Preparation
- In a large bowl, combine the softened butter, granulated sugar, and orange zest. Beat together until light and fluffy.
- Add the vanilla extract and mix until well combined.
- Gradually mix in the flour and salt until a soft dough forms; do not overmix.
- Gently fold in the chopped cranberries.
- Divide the dough into two logs, wrap in plastic wrap, and chill in the fridge for at least 2 hours.
Baking
- Preheat the oven to 160°C (325°F) and line baking sheets with parchment paper.
- Slice the chilled logs into rounds approximately 1/2 cm thick.
- If desired, roll the edges in granulated sugar.
- Arrange cookies on the baking sheet, leaving space between them, and bake for 12-15 minutes until edges turn light golden brown.
- Allow the cookies to cool on the tray for 5 minutes before transferring them to wire racks.
Notes
For a healthier version, substitute half the butter with unsweetened applesauce. You can use whole wheat flour for added fiber. Freezing leftover dough is also an option.