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Citrus Coins

                              Credit: 
                              Anna Williams

Ingredients

Ingredient Checklist

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour

3/4 teaspoon coarse salt

1/2 cup confectioners’ or granulated sugar

1 teaspoon pure vanilla extract (optional)

1/4 cup grated lemon or orange zest

1 tablespoon lemon or orange juice

Gallery

Citrus Coins

                              Credit: 
                              Anna Williams

Citrus Coins

                              Credit: 
                              Anna Williams

Citrus Coins

                              Credit: 
                              Anna Williams

Citrus Coins

Ingredients

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1/2 cup confectioners’ or granulated sugar
  • 1 teaspoon pure vanilla extract (optional)
  • 1/4 cup grated lemon or orange zest
  • 1 tablespoon lemon or orange juice

Directions

Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add 1/4 cup grated lemon or orange zest and 1 tablespoon lemon or orange juice to creamed butter-and-sugar mixture. Combine well before adding flour mixture. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.

Roll dough out on lightly floured surface to 1/4 inch thick. Cut into coins with 2-inch round cutter. Roll edges in sanding sugar; chill.

Heat oven to 325 degrees. Bake until firm and just starting to color, about 20 minutes.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Citrus Coins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Citrus Coins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest