Sugar Rolled Clementine Cookies

April 04, 2016

Super soft, sugary cookies loaded with the sweet taste of clementines.

There are few snack items that get eaten on a regular basis aound here. One, is apples. We eat the heck out of them.  Second, is pretzels.  We can't get enough of them. Any variety of them, salted, unsalted, sticks, big ones, little ones, soft, crunchy..you name the pretzels, we will probably be snacking on them.

Next, is clementines.  Those little snack-size fruit (some call them "Cuties" or seedless tangerines) that are easy to peel and have a great, sweet, taste.  Of course, my kids don't call them clementines, they call them "little oranges".  Whatever works, they are eating fruit.


In addition to our regular size portion (3 lbs?), we have even more lately.  My oldest daughter was pet-sitting our neighbor's cat for week and the neighbor was so kind to give us her supply of clementines before they left town.  So, we had about another 2 lbs or so of them. Lots of little oranges!  

To make a bit of use of the extras, I decided to make cookies.  Yes, cookies. No, nothing responsible and healthy, like a salad. But, cookies. Cookies with 2 sticks of butter in them. So bad, but, so, good. 

These are some fab cookies.  They are have a great sweet, distinct taste of the clementines coming through and are super soft.  The added sweet addition of the dough being rolled first just adds the right amount of crunch on the outside.

This recipe makes a good amount of cookies and if you don't have any clementines on hand..oranges or any other kinda citrus will work.



Sugar Rolled Clementine Cookies

by Table for Seven

Ingredients (30-36 cookies)

  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar, plus, additional for coating
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 1/2 tsp vanilla
  • 1 tsp zest from clementine
  • 3 TBSP clementine juice

Instructions

Preheat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper/baking mat.

In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a mixing bowl, beat together sugar and butter until creamy. Then, add in egg, vanilla, zest and juice. Mix until combined.

Gradually, add in flour mixture and mix until fully combined.

Add approx 1 cup of sugar into a small bowl.

Roll dough into 1 inch size balls, then, coat with sugar from bowl.

Place dough on prepared cookie. Place cookies about 1-1 1/2 inches apart.

Bake for 9-10 minutes or edges are lightly browned.

Let cookies sit for approx 5 minutes before removing from cookie sheet.

Then, remove and let them cool completely on a wire rack.

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