Currant And Orange Shortbread Cookies – Simple And Delicious!
I love baking and one of my favorite things to bake are cookies! Everyone loves them and we all crave them all year long. Baking in the summer? Yep – especially when they only take about 13 minutes or so in the oven. You can also use your convection oven too which is what I love to use for a lot of my summer baking. These Currant And Orange Shortbread Cookies are now in our top 5 favorite cookies list, and I know they will be in yours too!
These cookies are simply divine! A short list of ingredients and quick prep time. The hardest part was waiting for the dough to set in the fridge for an hour. What makes them so special you ask? It’s the currants! These moist little delicious drops of fruity goodness are designed perfectly for cookies. Less clunky than a raisin but with all the yummy goodness of one!
What is a currant? It’s a small dried fruit made from a seedless variety of grape originally grown in the eastern Mediterranean region, now widely produced in California – so in essence, it’s like a raisin but cuter! I think they taste better too!
- 2 1/2 sticks unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 3/4 cup dried currants
- Grated zest of 1 orange - I used a large one
- Butter, sugar, vanilla, and salt
- Then on low speed
- Add flour, mixing gently just until a dough forms.
- Stir in zest and currants
- Next - divide the dough in half
- Place each half on a piece of floured waxed or parchment paper.
- With floured hands, gently roll each into a 1 ½-inch-diameter log.
- Wrap logs tightly in the paper, and refrigerate until firm. About 1 to 1 1/2 hours.
- To store for a longer period of time - wrap log and paper tightly with plastic wrap.
- Preheat oven to 350 degrees.
- Unwrap logs
- With a serrated knife, slice dough ⅜ inch thick. If the dough crumbles, leave it sit in room temp for about 5 minutes longer.
- Place the slices about 1 to 2 inch apart, on baking sheets.
- Bake until lightly golden around the edges for about 15 minutes. Be sure to keep a close eye, you don't want to burn these delicate drops of goodness!
- Cool on baking sheets 1 to 2 minutes
- Transfer to a wire rack to cool completely.
- I like my cookies on the thinner side. If you like them thicker just make the slices about 1 inch thick or more.
You can see the orange zest goodness gently dispersed throughout this wonderful cookie! It’s not overwhelming either – just a touch of orange makes this cookie even better!
The golden edges are heavenly! They make for cookie perfection. We love our cookies on the thin side but you can slice them as thick or as thin as you like!
For us cookie dunkers – you are going to love the way they dunk in milk! They hold up perfectly just enough to saturate the milk goodness!
You can see below – they don’t break off into the milk like some other cookies do!
Take a bite – you know you want to!
I hope you get to make these and soon. They are at the top of my all time favorite cookies now! I will always love my Chocolate Dipped Shortbread Cookies Recipe too of course but these are now in a tie for first place.
And, if you love the traditional chocolate chip cookie, you will flip over my recipe for The Perfect Soft and Chewy Chocolate Chip Cookies too so be sure to check them all out.
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