Orange Zest Shortbread Cookies

Brighten your day with the simple elegance of these Orange Zest Shortbread Cookies. This classic buttery treat gets a refreshing lift from the vibrant aroma and flavor of fresh orange zest, creating a melt-in-your-mouth cookie that's both comforting and subtly sophisticated. With their delicate crumb and fragrant citrus notes, these shortbread are perfect for a light dessert, an afternoon indulgence, or a delightful addition to any tea time spread. Get ready to experience the timeless charm of shortbread with a sunny twist!

• Prep time: 15 minutes
• Chill time: 30 minutes (recommended)
• Bake time: 15-20 minutes
• Yields: Approximately 18-24 cookies (depending on size)

Ingredients:

• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/2 cup granulated sugar
• Zest of 1 large orange (about 1-2 tablespoons)
• 2 cups all-purpose flour
• Pinch of salt (if using unsalted butter)
• Optional: coarse sugar, for sprinkling

Instructions:

1. Combine Butter, Sugar, and Zest: In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and orange zest.

2. Incorporate Dry Ingredients: If using salted butter, you can skip the extra salt. If using unsalted butter, add a pinch of salt to the bowl. Gradually add the all-purpose flour to the butter mixture.

3. Mix the Dough: Use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs. Continue mixing until the dough just comes together into a ball. Be careful not to overmix, as this can develop the gluten and make the shortbread tough.

4. Chill the Dough (Recommended): Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to roll out and help the cookies hold their shape during baking.

5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.

6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.

7. Cut Out Shapes: Use cookie cutters to cut out your desired shapes. Alternatively, you can cut the dough into squares or fingers using a sharp knife.

8. Transfer to Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving a little space between them.

9. Dock the Cookies: Use a fork to prick the surface of each cookie several times. This helps prevent them from puffing up too much during baking.

10. Sprinkle with Sugar (Optional): If desired, sprinkle the tops of the cookies with coarse sugar for added texture and sweetness.

11. Bake: Bake for 15-20 minutes, or until the edges of the cookies are just starting to turn a very light golden color. The cookies should still look fairly pale. Avoid letting them brown significantly.

12. Cool Completely: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. Shortbread is fragile when warm.