A drop cookie filled with candied peel where you get the crumble of the cookie and the chew of the peel. It's a bright cookie for the Winter. Adapted from the Basic Drop Cookie from King Arthur Flour —Katey501
about 3 dozen
butter, room temperature
brown sugar, packed
1 1/2 cups
candied peel, orange and lemon
In This Recipe
Pre-heat oven to 375 degrees. Line baking sheets with parchment paper.
In a bowl, add butter, sugars, vanilla, salt, zest, baking soda, and baking powder. Beat until well combined.
Beat in egg until mixed and smooth.
Add flour and candied peel and mix until dough comes together.
You can either drop batter onto baking sheets by the teaspoon (or tablespoon--depending on what size you like), about 1 1/2 inches apart. Or you can form dough into 1 1/2 inch balls and place on baking sheets.
Bake for 10-12 minutes or until edges are golden brown. Let cool on baking sheets for 5 minutes before transferring to cooling racks.
For glaze, mix confectioners' sugar and orange juice until sugar is mixed in and you have a thin glaze. With a pastry brush, brush over cookies. It's more of a coating than a glaze and will leave a sheen as opposed to a thick glaze.