Orange Shortbread Cookies
6 servings
75 minutes
Orange shortbread cookies are a delicate treat filled with the sunny energy of citrus. Its origins trace back to European cuisine, where juicy oranges harmonize with the airy, crispy texture of shortbread dough. The preparation uses fragrant zest and fresh orange juice, giving the baked goods a rich fruity flavor with a hint of tartness. With the addition of cinnamon and vanilla extract, the cookies acquire warm spicy notes, creating a cozy feeling. They are perfect for morning tea or as a sweet complement to coffee. Dusted with powdered sugar, they resemble being covered in frost, reminiscent of winter evenings by the fireplace.
1
Cut the butter into small pieces and let it soften.
- Butter: 100 g
2
Mix flour, powder (120 g), cinnamon, salt, starch, and baking powder.
- Wheat flour: 250 g
- Icing sugar: 200 g
- Ground cinnamon: pinch
- Salt: pinch
- Cornstarch: 30 g
- Baking powder (raising agent): 2 teaspoons
3
Clean the orange zest, mix with dry ingredients, add to soft butter and rub the mixture by hand until it forms a sandy crumb.
- Oranges: 3 pieces
4
Add an egg, orange extract, and orange juice. Knead the dough until it is soft, not sticky to the hands, and easy to shape.
- Chicken egg: 1 piece
- Orange extract: 1 teaspoon
- Orange juice: 30 ml
5
Make a sheet from the dough, wrap it in plastic wrap, and refrigerate for 20 minutes or freeze for 10 minutes.
6
Pour powdered sugar (80 g) and sugar into two bowls.
- Icing sugar: 200 g
- Sugar: 100 g
7
Roll balls weighing 30 grams from the dough, first coat them in sugar and then in powdered sugar. Place them on a parchment-lined baking sheet, pressing slightly and sprinkling with powdered sugar if it has fallen off during the process. The cookies will increase slightly in size, so place them about 2 cm apart.
8
Bake at 180 degrees for 20-25 minutes.