CANDIED ORANGE PEEL & BLACK CURRANT SHORTBREAD COOKIES
And just like that Autumn has arrived. I am sitting here, a beautiful sunny Sunday morning, looking out over the sunrise lit farm land, covered in a thick, romantic blanket of fog, saying to myself, yes Autumn has arrived. The mornings and evenings have cooled down, making pregnant life bearable again (well at least weather wise). Paul and I went for an after dinner walk the other night and the evening air was fresh and clean smelling, the autumn leaves littered front lawns and billowed out onto the streets. By 7 pm the street lights are starting to turn on and the daytime sun has fully set by 8 pm, which in my opinion is the perfect time to set.
I am always so inspired this time of the year to make the home cozy with warm smells that linger from the kitchen to every crevice in the house. Whether that is from a juicy Sunday roast or an afternoon baking session or something bubbling away on the stove. Yesterday afternoon called for some cookies. Buttery, shortbread cookies with the taste of fall wrapped up inside. Last week I had made some candied orange peel (there was that something delicious smell bubbling away on the stove this week) and yesterday I thought how good would the combination of shortbread and candied orange peel + black currants be!
Well my sweet friends, I was not disappointed! These cookies will have you dancing into Autumn; you’ll be whipping out the wool blankets and fluffy slippers, warming up cups of cinnamon scented almond milk and dipping cookies or ya know just eating them by the handful.
These cookies are exceptionally soft and completely melt in your mouth, it is the 6 minute butter softening at the beginning of the process. Do not skip this step, you will probably never make shortbread another way again. If you don’t have candied orange peel (although so easy to make, seriously!), you could always add a tsp or two of orange extract.
Candied Orange Peel & Black Currant Shortbread Cookies
1 cup butter
1/2 cup icing sugar
2 cups all-purpose flour
1 tbsp vanilla
1/2 tsp salt
1/3 cup chopped candied orange peel
1/3 cup black currants
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a stand mixer cream the butter for 6-8 mins (this may seem like a long time but I feel it makes a difference in the shortbread, it will be soft and melt in your mouth). Once creamed add the icing sugar and mix for another 2-3 mins. Add in the vanilla, salt & flour mix until combined.
Next stir in the chopped candied orange peel and black currants. I found this done easiest using my hands.
Roll the dough into 1 inch round balls, place on a cookie sheet then flatten slightly with a fork or flatten with the bottom of a fancy cup (that is how I got the shape on these cookies!). Alternatively you can put the dough in the fridge for 20 mins, then roll out with a rolling pin and cut into fun shapes!
Bake for 18-20 minutes. Cool on wire rack.