GLAZED CITRUS DOODLES
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
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
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
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
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
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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