Citrus-Kissed Shortbread Coins
Indulge in the delightful combination of buttery shortbread and bright citrus flavors with these refreshing Citrus-Kissed Shortbread Coins, enhanced by chewy dried cranberries.
Servings: 24 pieces
Calories: 120kcal
Ingredients
Main Ingredients
- 226 g unsalted butter, softened A rich, creamy base that brings indulgence and tenderness to your cookies.
- 100 g granulated sugar Sweetness that balances the zesty flavors and creates that perfect melt-in-your-mouth texture.
- 1 large orange, zest Bursting with aromatic citrus notes, it invigorates the dough.
- 1 tsp pure vanilla extract Adds depth and warmth to the flavor profile.
- 250 g all-purpose flour Provides structure while allowing for a beautifully crumbly bite.
- 1/4 tsp salt Enhances sweetness and balances flavors.
- 100 g dried cranberries, finely chopped Brings a tangy-sweet surprise and pop of color to each coin.
- extra sugar for rolling (optional) Adds extra crunch and sparkle to the cookies.
- extra orange zest for garnish (optional) Elevates presentation and amplifies citrus essence.
Instructions
Preparation
- Cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, stirring gently until a soft dough forms.
- Fold in the chopped dried cranberries.
- Divide the dough into two logs, wrap tightly in plastic wrap, and chill for at least 2 hours.
Baking
- Preheat your oven to 160°C (325°F) and line baking sheets with parchment paper.
- Slice the chilled logs into rounds, approximately 1/2 cm thick. Roll edges in extra sugar if desired.
- Place the cookies on the prepared baking sheets, leaving enough space for spreading.
- Bake for 12-15 minutes until the edges are just turning golden.
- Cool cookies on the tray for 5 minutes before transferring to wire racks.
Notes
These cookies are perfect for any occasion and pair wonderfully with citrus-infused drinks. For variations, consider using lemon or lime zest.