CHEWY TANGERINE COOKIES
This recipe represents my Scandinavian heritage. The blend of spices and hint of tangerine have made these cookies a favorite to serve with a mug of hot coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine zest. Combine the flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TANGERINE-RICOTTA DROP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar and eggs in a large bowl with a mixer on high speed until pale and very thick, about 5 minutes. Add the ricotta, olive oil, 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just combined. The dough will be loose - similar to a thick cake batter.
- Drop tablespoonfuls of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.
- Make the glaze: Whisk the confectioners' sugar, the remaining 1/2 teaspoon tangerine zest and 2 tablespoons hot water until smooth, adding up to 1 more tablespoon hot water if needed. Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of the spoon. Decorate with nonpareils. Let set, 30 minutes.
CHEWY TANGERINE COOKIES
Make and share this Chewy Tangerine Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 2h8m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- In medium bowl, cream butter and sugar.
- in small saucepan, bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel.
- combine dry ingredients and add to the creamed mixture --
- cover and refrigerate 2 hours --
- roll on floured surface,.cut with cutter --
- place 1" apart on greased cookie sheet.
- bake at 375* for 8-10 minutes.or edges are firm.
- remove to rack to cool completely.
Nutrition Facts : Calories 925.6, Fat 33.5, SaturatedFat 20.2, Cholesterol 151.8, Sodium 732.4, Carbohydrate 147.8, Fiber 2.7, Sugar 48.4, Protein 12.2
TANGERINE BREAKFAST COOKIES
Make and share this Tangerine Breakfast Cookies recipe from Food.com.
Provided by annh53182
Categories Breakfast
Time 30m
Yield 24 Cookies
Number Of Ingredients 10
Steps:
- In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
- Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
- Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
- Stir in the walnuts and chocolate chips.
- Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
- Preheat oven to 250 degrees F.
- Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
- Enjoy for breakfast, lunch, and/or dinner!
Nutrition Facts : Calories 47.1, Fat 1.7, SaturatedFat 0.2, Sodium 127.7, Carbohydrate 7.6, Fiber 1, Sugar 2.2, Protein 1.2
CHOCOLATE TANGERINE CUTOUT COOKIES
Make and share this Chocolate Tangerine Cutout Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F
- Melt 1/4 cup butter in a microwave-safe bowl.
- Heat in 30-second intervals until melted.
- Add cocoa powder and tangerine oil; mix until smooth and cool.
- Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
- Add cocoa mixture; mix well.
- Add egg yolks, vanilla and zest until combined.
- Gradually add flour, scraping down sides of bowl, as necessary, until combined.
- Divide dough in two and place each piece on large sheet of plastic wrap.
- Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
- On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
- Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
- Remove to a cooling rack; cool completely.
- Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
- Beat 2 to 3 minutes more on high speed.
- Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
- Frost cookies and decorate with sugars, as desired.
- When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
Nutrition Facts : Calories 104.2, Fat 5.2, SaturatedFat 3.2, Cholesterol 21.4, Sodium 36, Carbohydrate 14, Fiber 0.5, Sugar 8.5, Protein 1.1
TASTY BREAKFAST COOKIES
My family loves these little cookies for breakfast. All three of my children gobble them right up. They contain bacon, egg, cheese and corn flakes, yet are still sweet. They have a unique flavor, but we love them, and they are fairly quick to make! This recipe was sent to us by our college president's wife in a Christmas card several years ago and we've been enjoying it ever since.
Provided by Spider Monkey 5
Categories Breakfast
Time 23m
Yield 3 dozen, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Measure into bowl: flour, sugar and soda, and mix well.
- Add bacon, butter (or margarine) and egg.
- Mix until all ingredients are well-blended.
- Stir in corn flakes and cheese. (You may have to use hands to mix dough. It is very stiff.).
- Drop by teaspoon, 2 inches apart on ungreased cookie sheet. (I always use parchment paper!)
- Bake 13 - 15 minutes at 350 degrees. Cool slightly before removing.
- Note: If you choose to use bacon bits, be sure you use the real bacon bits, not Bacos!
Nutrition Facts : Calories 559.7, Fat 27, SaturatedFat 16.5, Cholesterol 121.3, Sodium 405.3, Carbohydrate 73.7, Fiber 1.2, Sugar 39.2, Protein 7.7
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