Tangerine Breakfast Cookies Recipes

CHEWY TANGERINE COOKIES

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.

TANGERINE-SCENTED ALMOND COOKIES

Steps:

• Peel the tangerines and place the peels in a small saucepan. Add cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under cold running water and drain again. Dry completely with paper towels.
• In a food processor, combine the almonds and tangerine peels and process until finely ground. Strain the juices from the tangerines through a sieve set over a bowl, pressing against the fruit to release all the juice.
• In a large saucepan, combine the almond mixture, granulated sugar and 1/4 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.
• Shape tablespoon-size portions of the mixture into 1 1/2-inch-thick pear shapes, wetting your fingers with the remaining tangerine juice to keep the dough from sticking to your hands. Dredge each cookie in confectioners' sugar to coat. Wrap the cookies individually in cellophane or cover tightly in a container. Let stand 3 days before serving. They will keep for 7 to 10 days.

CHOCOLATE TANGERINE CUTOUT COOKIES

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.

TANGERINE-RICOTTA DROP COOKIES

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.