Yes, another baking post. I know you are probably all sick of stuffing your faces with Christmas cookies at this point. I know I am ( ok, not really). But I thought I would share this one. Because, if you are like me, you have an abundance of clementines hanging around your fruit bowl. And it would be a shame not to butter and sugar them up a little...in the spirit of Christmas and all.
Clementine Glazed Shortbread Cookies
Makes ~24 cookies
2 cups flour
1/4 tsp salt
1/3 cup sugar
1/3 cup powdered sugar (for cookies)
1 cup butter, slightly softened
4-6 clementines
1 1/2 cup powdered sugar (for glaze)
1 TB corn syrup
1. Finely grate clementines to get 3 TB zest. Set clementines and zest aside.
2. Using an electric mixer, beat the butter, sugar, and powdered sugar together until smooth and creamy. Mix in 1 TB zest and salt. Gently stir in flour by hand until just incorporated.
3. Turn dough out onto plastic wrap and flatten into a disk. Wrap in plastic and refrigerate 1-2 hours, or until cold.
4. Heat oven to 350. Line baking sheets with parchment paper or cooking spray. Roll out dough to 1/4 inch thickness in floured surface. Use a cookie cutter or knife to cut into desired shape and place on prepared sheets. Bake 8-10 minutes until just browned. Allow to cool slightly on baking sheets then remove to wire racks (or your counter) to cool fully.
5. While cookies are cooling, prepare glaze. Juice clementines to get 1/4 cup juice. Mix powdered sugar, remaining 2 TB zest, clementine juice, and corn syrup until smooth. Spread over tops of cooled cookies. Let glaze dry, then store in air tight container.
Yes, another baking post. I know you are probably all sick of stuffing your faces with Christmas cookies at this point. I know I am ( ok, not really). But I thought I would share this one. Because, if you are like me, you have an abundance of clementines hanging around your fruit bowl. And it would be a shame not to butter and sugar them up a little...in the spirit of Christmas and all.
Clementine Glazed Shortbread Cookies
Makes ~24 cookies
2 cups flour
1/4 tsp salt
1/3 cup sugar
1/3 cup powdered sugar (for cookies)
1 cup butter, slightly softened
4-6 clementines
1 1/2 cup powdered sugar (for glaze)
1 TB corn syrup
1. Finely grate clementines to get 3 TB zest. Set clementines and zest aside.
2. Using an electric mixer, beat the butter, sugar, and powdered sugar together until smooth and creamy. Mix in 1 TB zest and salt. Gently stir in flour by hand until just incorporated.
3. Turn dough out onto plastic wrap and flatten into a disk. Wrap in plastic and refrigerate 1-2 hours, or until cold.
4. Heat oven to 350. Line baking sheets with parchment paper or cooking spray. Roll out dough to 1/4 inch thickness in floured surface. Use a cookie cutter or knife to cut into desired shape and place on prepared sheets. Bake 8-10 minutes until just browned. Allow to cool slightly on baking sheets then remove to wire racks (or your counter) to cool fully.
5. While cookies are cooling, prepare glaze. Juice clementines to get 1/4 cup juice. Mix powdered sugar, remaining 2 TB zest, clementine juice, and corn syrup until smooth. Spread over tops of cooled cookies. Let glaze dry, then store in air tight container.
I am getting a little sick of Christmas cookies because I have way too many of them, but these sound good for some chocolate detox. I've never cooked with clementines, but they're so sweet they would make a nice glaze!
ReplyDeleteThe citrus is a nice touch among all the other sweets. I think you could use any fruit...I just happened to use clementines since I had like 50 of them in my fruit bowl.
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