Lemon Sugar Cookies With Candied Citron Food

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

CANDIED BUDDHA'S HAND CITRON

Steps:

• Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
• Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
• Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.

GERMAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron., Shape into 1/2-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.

LEMON SUGAR COOKIES WITH CANDIED CITRON

Steps:

• Cream together the butter and sugar with a mixer.
• Beat in the eggs, lemon oil and corn syrup.
• Mix in the the dry ingredients.
• When the batter is just mixed, add the lemon peel and chocolate chips.
• Use a small scoop and place the dough on a greased cookie sheet to bake at 350 degrees. Bake the cookies for about 12-15 minutes or until they just start to get brown around the bottom edge. Cool on a wire rack.

SCANDINAVIAN GINGER CITRON COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant, 1 to 2 minutes then remove from heat.
• Sift flour, toasted spices, baking soda, salt and pepper into medium bowl.
• In large bowl, cream butter and sugars until fluffy, 2 minutes using electric mixer on medium speed.
• Beat in eggs one at a time, blending well.
• Beat in molasses scraping bowl as needed.
• On low speed, beat in flour mixture until moistened and clumped.
• Stir in citron.
• Scoop rounded tablespoons of dough and dollop onto prepared sheets, spaced at least 3 inches apart. (For tidier cookies, briefly toss each dollop in lightly greased hands to form an uneven round and return to sheets.).
• Bake on racks just above and below centre of preheated 350F oven until tops look dry, about 10 minutes, switching pans on racks at halftime. Remove from oven.
• Sit pans on cooling racks for 2 minutes.
• Gently transfer cookies to racks to cool completely.
• Repeat with remaining dough.
• Arrange cookies on serving platter and dust with icing sugar (if desired).

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.