Citron Fruit Cookies Recipes

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

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.

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

CITRUS COOKIES

Steps:

• 1. Preheat the oven to 375°F.
• 2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
• 3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
• 4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.

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).

CITRUS THUMBPRINTS

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on parchment-lined baking sheets. Freeze 10 minutes.
• Bake 10 minutes. Remove from oven; with small end of a melon baller or a small round measuring spoon, make indents in centers of cookies. Return to oven, rotating sheets, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks; let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jam. To set jam, bake cookies on racks set on sheets (without parchment) 5 to 7 minutes. Let cool completely.

CITRON FRUIT COOKIES RECIPE

Steps:

• Preheat oven 375o, grease cookie sheets. Combine shortening, sugar, egg, sour cream, raisins, nuts and citron. In a small bowl add flour mixture to shortening mixture, stirring until blended. Drop rounded teaspoons 2 inches apart on cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Let cool. Garnish with citron pieces.