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This fresh take on classic shortbread is made with ground coriander and freshly grated orange zest, flavors that pair beautifully with butter and sugar and give these cookies an alluring fragrance. The recipe is simple to prepare, but you will need a ruler and metal bench scraper for shaping the dough into a rectangle before baking. Baking on a double layer of kitchen parchment ensures the cookies will not over-brown on the bottom. The cookies should be stored in an airtight container, and will keep for up to a week.
grams (2¼ cups) all-purpose flour, plus more for dusting
tablespoon plus 2 teaspoons ground coriander, divided
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