Author Notes
I found this recipe a few years back on Better Home and Gardens site. I tweeked it a bit, added some razzle dazzle, and made it a cookie swap winner. This has a light citrus swoon, a crispy crunch, and a creamy chocolate finish. This is a pretty cookie. With the added 2 chocolate drizzle and golden sprinkles, you've got a winner. —Renee Glerum Dwyer
Ingredients
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3/4 cup
Room temp. butter
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1 1/2 cups
sugar
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1 1/2 teaspoons
baking soda
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1 1/2 teaspoons
creme of tartar
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1 teaspoon
salt
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2
eggs
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tangerine zest(about 3-4 tangerines)
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1 teaspoon
Vanilla
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1 teaspoon
orange extract
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3/4 cup
Olive oil
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1/2 cup
white cornmeal
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4 cups
flour
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1/2 cup
sugar to roll cookie
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optional
Melted milk chocolate
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optional
Melted Dark chocolate
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optional
golden sprinkles
Directions
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toss 1 tsp of zest to the 1/2 c of sugar, lay out on thin layer to dry.Beat butter, a good minute, add sugar,baking soda,creme of tartar,and salt. Beat till fluffy, about 5 minutes. Add eggs,one at a time,then 2 tsp zest, vanilla, orange extract. Drizzle in olive oil mix well.
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Combine flour and cornmeal. In the mixer beat in as much dry ingredients as you can then add rest by hand. cover and chill 30- 60 min. Preheat oven 350.
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Remove cooled dough, and roll into 1" balls. Roll balls in Sugar with zest, coating well. flatten slightly and make design ( X or III ) Bake in 350 oven for 9 - 11 minutes, till tops are lightly browned, Cool completely on wire rack. Drizzle with melted chocolate and Gold sprinkles.
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