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Tangerine Cookies with Citrus Frosting

You know how this time of year they’re always selling these adorable cases of tiny bright clementines, tangerines and cuties. Well, the cuties are my favorites, actually I think they’re just a name brand of clementines. They’re impossibly sweet and generally seedless and I couldn’t wait to get my hands on them!

In the market the other day, I convinced myself that tangerines were exactly the same thing since I couldn’t find the cuties. They are not. They are a bit bitter and quite filled with seeds. And of course I was now stuck with about a thousand of them because they can stuff so many of them in this tiny wooden carton.

So, as they say instead of making lemonade out of lemons we are making cookies out of tangerines!

I found this recipe on the Sunkist web page and then added my own little twist with the citrus frosting. You can either spread or pipe the frosting on top of each cookie, or make them into sandwich cookies.

Makes about 60 cookies. Or 30 sandwich cookies.

Cookie Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cups shortening
  • 1 cup packed brown sugar
  • 1 egg
  • the zest of two tangerines
  • the juice of one tangerine

Citrus Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • zest of one tangerine
  • juice of two tangerines

Cookie Directions:

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, cinnamon, baking powder, baking soda and salt, set aside.

In the bowl of a standing mixer whip shortening and brown sugar on high until light and fluffy. Add the egg and beat on medium for one minute.

Add zest and juice of tangerines and mix well.

Slowly add in the dry ingredients. Scrape the sides of the mixing bowl to incorporate all ingredients.

Line a cookie sheet with parchment or silpat.

Drop cookies by one tablespoon. These spread quite a bit, so leave a good two inches between each cookie. Bake for 12 to 15 minutes. Let cool on baking sheet for one minute and then transfer to a cooling rack to cool completely.

Now, work on the frosting.

Mix butter well in the bowl of your standing mixer. Add in the citrus. Slowly add in the powdered sugar until you’ve reached your desired consistency.

Pipe or smooth onto each cookie.

Another option: You could also simply make a citrus glaze to dip your cookies in. Just mix the zest and juice of one tangerine with about a cup of powdered sugar until you have a glaze consistency. Dip the tops of cooled cookies into the glaze.


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