Choose fine semolina, not coarse polenta or couscous; the particle size controls the bite.
Fine semolina and a hydration rest give these orange cookies a distinctly granular crunch.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
As an Amazon Associate I earn from qualifying purchases.
Semolina Orange Christmas Shortbread Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixing bowl
- mixer
- kitchen scale
- two 13 x 18-inch half sheets
- parchment
- wide spatula
- cooling rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix the dough
- Mix the dough: Rub sugar with zest, beat with butter just until smooth, then mix in flour, fine semolina and salt. Press together and cover.
Shape and manage temperature
- Shape and manage temperature: Rest covered at room temperature for 30 minutes so the semolina hydrates; this rest is recorded under chill. Divide into 24 portions, about 15 g, and flatten to 1 3/4 inches wide and 1/4 inch thick. No refrigerated chill is needed.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Arrange cookies on two parchment-lined 13 x 18-inch half sheets, 12 cookies per tray, with at least 1 inch between edges. Bake one tray at a time on the middle rack, keeping the waiting tray refrigerated for 20–24 minutes, rotating front to back once, until the edges and bases are lightly golden and the centers look dry. Whole-batch cookie baking is 2 trays x up to 24 minutes = 48 minutes.
Cool and finish
- Cool and finish: Rest 10 minutes on each tray, then cool 20 minutes on a rack before serving or packing. Cooling includes the tray rest.
Timing and scaling
- Timing and scaling: Active preparation is 20 minutes; required chill/rest is 30 minutes; whole-batch oven baking is 48 minutes; cooling/setting is 30 minutes. Cooling allowance runs from the final tray; earlier trays may cool during later baking and that overlap is not counted again. Start with butter at the stated consistency; ingredient warm-up and frozen-dough thawing are extra. Oven preheating can overlap shaping or chilling. Scale every ingredient weight but keep piece dimensions, oven temperature and per-tray bake range unchanged; extra trays increase whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Fine semolina absorbs the butter's moisture during the covered rest, reducing a raw gritty center.
Technique & texture
Choose fine semolina, not coarse polenta or couscous; the particle size controls the bite.
Finishing & serving
Use only the colored orange peel so the crunchy cookies do not taste bitter.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 5 days | Up to 5 days. Store completely cooled cookies airtight in a cool, dry room, with parchment between layers. Keep away from moist filled cookies. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for these unfilled cookies and may soften the crumb. If the room is warm, seal airtight and bring to room temperature while still covered. |
| Raw freezing | 1 month | Up to 1 month. Freeze wrapped dough or unbaked portions airtight. Thaw covered overnight in the refrigerator; shape as directed, then complete any stated post-shaping chill. Do not add thaw time to the fresh-batch timings. |
| Baked freezing | 2 months | Up to 2 months. Freeze fully cooled cookies airtight with parchment between layers. Thaw in their sealed container at room temperature for about 1–2 hours. |
| Restoring | As described | Serve after thawing; optional 3–5-minute refresh. For plain unfilled cookies only, refresh at 300°F (150°C) conventional or 275°F (135°C) fan for 3–5 minutes, then cool 20 minutes before sealing. This is extra time beyond the fresh recipe. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Is the 30-minute chill a refrigerator stage?
No; it is a covered room-temperature hydration rest before portioning.
Why use semolina with wheat flour?
The 56 g semolina adds granular crunch while the 120 g flour provides cohesion.
Can orange juice replace the zest?
No; juice changes the water balance. The recipe uses 4 g zest without added liquid.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
