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 shortlist 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!
A currant is 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!
Currant And Orange Shortbread Cookies – Simple And Delicious!
Ingredients
- 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
Instructions
Using an electric mixer, beat the following until smooth
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.
Notes
I like my cookies on the thinner side. If you like them thicker just make the slices about 1 inch thick or more.
Here are some pics purely for mouth-watering purposes!
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 as 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.
PIN IT For Later and Share Please!
If you have any questions about the recipe, please leave it in the comments section below.
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I will probably make these for sure. They are so different. You got my attention with the currents. My Grandparents grew currants in their garden so I grew up on them.
They are so delicious Sue. I just love the currants and the orange zest. Wow, I would love to grow currants. How cool!
These look really good. Thanks for the mouth watering photos. Now I need some cookies!
I don’t often use currants in my cooking or baking but these cookies look so yummy Carolann that I will have to give them a try :). Pinning!!!
lol yeah cookies can do that to you for sure. I’m going to use those currants again soon. I just love them!
Hi Tara, thanks so much for Pinning! I am so in love with currants especially with shortbread! #YUM I’m going to make them again this weekend. They were that good! I hope you get to enjoy them soon too!
Carolann
Oh my gosh these sound so yummy!!! I’ve just printed your recipe and can’t wait to bake these over the weekend!
Hi Sam, oh my gosh, this recipe is one of my favs. I’m going to be baking them again this weekend. The currants are everything! I hope you get to try them soon! Have a beautiful day Sam!
Carolann
Oh Carolann…these look so delicious! Definitely pinning for my future reference.
Hi Lynn, you wouldn’t believe how delicious those currents are! Hope you get to enjoy them too!
Carolann
Carolann,
These look so delicious! I always love a good cookie recipe. I will give them a try and I especially love anything with lemon in them! Thanks!
You will love them, Janine. One of my favorite cookie recipes ever. I love the currants! Have a great week!
Carolann
Hi! How many cookies does this recipe make?
Hi Courtney, It yields 3 dozen. It’s one of my favorite cookie recipes for sure. Let me know how much you enjoy them too!
Carolann