Ingredients:
1 egg
zest of one tangerine*
2 cups flour
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup tangerine juice**
4 teaspoons baking powder
1/4 teaspoon salt
zest of one tangerine*
2 cups flour
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup tangerine juice**
4 teaspoons baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 375. In a large bowl, cream together butter, zest and sugar. Add egg and juice, mix thoroughly. Add flour, baking powder and salt, mix until a thick dough forms and all of the ingredients are well incorporated. Drop tablespoonfuls on baking sheet and bake 10 minutes or until “set”. The cookies will puff up quite a bit but they should no longer be shiny on the top and the bottoms should be lightly browned when you take them out of the oven. Cool on a wire rack, then eat!
*or tangelo
** no pulp!
My thoughts:
I have been wanting to make make something orange flavored for months now and just never got around to it. Then I saw some tangerine juice and thought “Why, tangerines are even better than oranges! Gadzooks, I’ll make cookies!”. Okay, maybe I didn’t exactly say that, but I was going to make orange cookies until I saw the yummy tangelos and tangerine juice at the store. I am glad I did because these are some truly delightful cookies. Of course, you could make these cookies with oranges instead but “Orange Dream” isn’t nearly as much fun to say.
Oo, I’ve been wanting to try another citrus sweetie since my tart – seeing these makes the desire stronger! I’ve no tangerines, but there are some rather num oranges in my pantry…
Oh, yum. I bet these would be wonderful with a citrusy tea.
An interesting recipe Rachel! I got the Zine in the mail today and I really enjoyed reading it…thanks!
Rachel, are these a soft cookie (I've been looking for a soft sitrus (lemon, orange or tangerine) cookie like the ones the cooks at my old gradeschool used to make (in the 50's/60's)? Cameronbyrne@bresnan.net