Author Notes
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
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Ingredients
- Cookie Dough
-
1/2 cup
butter, room temperature
-
1/3 cup
sugar
-
1/3 cup
brown sugar, packed
-
1/2 teaspoon
salt
-
1/4 teaspoon
baking soda
-
1/2 teaspoon
baking powder
-
1 teaspoon
vanilla extract
-
1 1/2 cups
flour
-
1
egg
-
3/4 cup
candied peel, orange and lemon
-
1/2 teaspoon
lemon zest
-
1/2 teaspoon
orange zest
- Orange Glaze
-
1/4 cup
confectioners' sugar
-
3 tablespoons
orange juice
Directions
-
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.
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