Christmas Shortbread Cookies with Mandarin Zest
10 servings
30 minutes
Sand cookie with tangerine zest is a true embodiment of festive coziness. Its roots go back to European Christmas baking traditions, where the aroma of citrus, nuts, and dried fruits symbolizes the warmth of home. The delicate, crumbly dough infused with creamy notes harmonizes with the bright, refreshing taste of tangerine. Adding a fruit-nut mix gives the pastry richness and a light caramel sweetness. These cookies not only decorate the festive table but also pair wonderfully with hot tea or cocoa, creating an atmosphere of winter magic. They are delightful to make as a family, and the result consistently delights guests with its cozy flavor and holiday aroma.
1
Grind dried fruits (any - prunes, apricots, raisins) and hazelnuts in a blender, you can add a spoon of honey. Grate the zest of a mandarin separately.
- Dried fruit: 300 g
- Hazelnut: 50 g
- Mandarins: 1 piece
2
Preheat the oven to 180 degrees.
3
Beat softened butter with sugar until white.
- Butter: 250 g
- Sugar: 140 g
4
Add the yolk and zest to the whipped butter.
- Egg yolk: 1 piece
- Mandarins: 1 piece
5
Add the sifted flour and most of the fruit-nut mixture. Mix thoroughly until it reaches a dough consistency.
- Wheat flour: 300 g
- Dried fruit: 300 g
- Hazelnut: 50 g
6
Line 2 baking sheets with parchment. Shape small cookies from the dough. Place a little of the remaining fruit-nut mixture on each.
- Dried fruit: 300 g
- Hazelnut: 50 g
7
Bake for 10-15 minutes until golden brown - the center of the cookies should remain slightly soft.
