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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
Makes 7 dozen
- 3/4 cup Room temp. butter
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons creme of tartar
- 1 teaspoon salt
- 2 eggs
- tangerine zest(about 3-4 tangerines)
- 1 teaspoon Vanilla
- 1 teaspoon orange extract
- 3/4 cup Olive oil
- 1/2 cup white cornmeal
- 4 cups flour
- 1/2 cup sugar to roll cookie
- optional Melted milk chocolate
- optional Melted Dark chocolate
- optional golden sprinkles
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
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