Imagine a cookie that defies traditional expectations - a delicate, buttery shortbread that dances between sweet and savory, surprising your taste buds with every single bite. These Orange Cumin Shortbread Cookies are not just another ordinary dessert; they're a culinary adventure that transforms the humble shortbread into a gourmet experience. With the bright, citrusy notes of orange zest and the warm, earthy undertones of cumin, these cookies promise to elevate your baking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Prepare your ingredients by removing the butter from the refrigerator 30 minutes before baking to allow it to soften to room temperature. Zest one medium orange carefully to obtain the required tablespoon of orange zest.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Add the orange zest and ground cumin to the butter mixture. Mix thoroughly to distribute the aromatic spices evenly throughout the dough.
- Gradually sift the all-purpose flour and salt into the butter mixture. Mix on low speed until the ingredients just come together and form a cohesive dough. Be careful not to overmix.
- Transfer the dough onto a clean work surface and gently knead it a few times to ensure all ingredients are fully incorporated. Shape the dough into a smooth disk.
- Wrap the dough disk in plastic wrap and refrigerate for 30 minutes. This chilling process helps the butter firm up and allows the flavors to meld together.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to approximately 1/4 inch thickness.
- Using cookie cutters or a sharp knife, cut the dough into desired shapes. Traditional shortbread can be cut into rectangles or triangles.
- Carefully transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- Optional: Use a fork to create decorative pattern on the surface of the cookies or sprinkle additional ground cumin on top for extra flavor intensity.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden brown. Rotate the baking sheets halfway through for even baking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, store the shortbread cookies in an airtight container at room temperature. They will maintain their crisp texture and complex flavor for up to 5-7 days.
Tips
- Temperature is Key: Always use room temperature butter for the smoothest, most uniform dough. Take it out of the refrigerator 30-45 minutes before baking.
- Don't Overwork the Dough: Mix ingredients just until combined. Overmixing can lead to tough, dense cookies instead of the desired tender, crumbly texture.
- Chill for Success: Refrigerating the dough helps prevent spreading and allows flavors to meld. Patience during this step ensures picture-perfect cookies.
- Precision Matters: Use a sharp knife or precise cookie cutters for clean, professional-looking edges.
- Watch Carefully While Baking: These cookies can quickly go from perfectly golden to overdone. Start checking at the 12-minute mark.
- Cool Completely: Let cookies cool entirely on a wire rack to maintain their crisp texture and prevent sogginess.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
