Loggerhead Orange-Blossom Shortbread Coins
Tender butter cookies get Florida orange zest and a light, food-grade orange-blossom aroma.
Food safety
Use only food-grade orange blossom water, not fragrance or cosmetic products.
Allergens: milk, wheat
Equipment
- Mixing bowl
- hand mixer or spoon
- plastic wrap
- baking sheet
- parchment
Ingredients (for 4 servings)
- ½ cup softened butter (115 g)
- ¼ cup sugar (50 g)
- 1 cup all-purpose flour (125 g)
- 1 tablespoon finely grated Florida orange zest
- ¼ teaspoon vanilla extract
- ⅛ teaspoon food-grade orange blossom water, optional
- Pinch of salt
- A little extra sugar for sprinkling
Directions
Beat butter and sugar until smooth. Mix in orange zest, vanilla, optional orange blossom water, and salt.
Add flour and mix just until a soft dough forms.
Shape dough into a 1½-inch-wide log, wrap, and refrigerate for 1 hour.
Heat oven to 350°F (175°C). Line a baking sheet with parchment.
Slice dough into ¼-inch coins, place 1 inch apart, and bake 12–15 minutes until the edges are just lightly golden. Cool on the tray for 5 minutes.
Skill taught
Making slice-and-bake cookies with an even shape.
Affordable substitution
Omit orange blossom water and use extra orange zest.
Party option: Arrange in small paper cups with a few fresh berries.
Relaxed option: Serve with tea, coffee, or a scoop of fruit sorbet.
Leftovers and storage
Store completely cooled cookies in an airtight container for up to 5 days.