Glazed Citrus Doodles Food

GLAZED CITRUS DOODLES

Glazed Citrus Doodles image

We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 36

Number Of Ingredients 9

Ingredients

2 3/4 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)
2 large eggs
2 1/2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour.

Nutrition Facts : Calories 299 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g

GLAZED CITRUS DOODLES

Glazed Citrus Doodles image

These glazed citrus doodles marry sweet and tangy flavors perfectly, for a mouthwatering cookie that is sure to please.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 36 cookies

Number Of Ingredients 9

Ingredients

2 3/4 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tablespoons grated orange zest, plus 2 tablespoons juice (from 2 oranges)
4 teaspoons grated lemon zest, plus 3 tablespoons juice (from 2 lemons)
2 large eggs
2 1/2 cups confectioners' sugar, sifted

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a bowl of an electric mixer fitted with the paddle attachment, combine butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest and beat on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
Whisk together remaining tablespoon orange zest and 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. Dip the top of each cookie in glaze to coat. Let set 1 hour.

GLAZED CITRUS DOODLES

Glazed Citrus Doodles image

A tangy chewy cookie with crisp edges. Found this in Food magazine by Martha Stewart

Provided by Kathy Williams

Categories Cookies

Time 25m

Number Of Ingredients 9

Ingredients

2 3/4 c all purpose flour (spooned and leveled)
1 Tbsp baking powder
1/4 tsp fine salt
1 c butter (2 sticks) unsalted at room temperature
1 1/2 c granulated sugar
2 Tbsp grated orange zest plus 3 tbs juice (2 oranges)
4 tsp lemon zest, plus 3 tbs juice (2 lemons)
2 large eggs
2 1/2 c confectioners' sugar

Steps:

1. Preheat oven 350F, with racks in upper lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using and electric mixture, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoon lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs one at a time. Add flour mixture; beat to combine.
2. Roll dough into 1-inch balls and place 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12-15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
3. Whisk together 1 tbs orange zest, 2 tsp lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set for 1 hour.

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