Tis the season for baking cookies and homemade food gifts. Unfortunately it also seem be the season for and sick kids and mamas. Man oh man has it been a rough few weeks in our house. From head colds to stomach bugs, I think we’ve seen it all in the past 20 days. None of os have been operating at 100%. It means missed days of school, a dirty kitchen and, unfortunately, a neglected blog. I’ve barely been cooking let alone making recipes to blog about. Hopefully we’re on the up and up with some new recipes coming soon. Be sure to check back Thursday as I’ll be doing a fun Harry & David giveaway just in time for the holidays!
This past Friday, I (thankfully) felt well enough to stop by the first of three cookie swaps I’m taking part of over the next two weeks. Becky from The Vintage Mixer was hosting a cookie swap in part with Bloggers without Borders to support Why Hunger. It was a fun night to catch up with some old friends and meet some new faces as well.
These cookies are light and buttery just like the name indicates with a nice burst of citrus from the clementine zest in the cookie dough. The glaze is made with another dose of citrus zest and a splash of orange liqueur. I tend to make a non chocolate cookie to take to cookie swaps. While you can never have too much chocolate, it seems to be the go to choice at holiday cookie exchanges. It’s nice to switch things up a bit and bring something different. I made enough cookies to take to the swap plus a few extra to have around in case the cookie bug bit. It bit alright, these didn’t last the next day!
Forgive me for keeping things short today but I’ve got a sick kiddo in bed and three bathrooms that are calling my name. Have a great day and enjoy the cookie recipe!
Other cookie recipes from the swap:
*The unglazed cookies can be made up to a month ahead and frozen until ready to glaze.
*These are adjusted for high altitude. My kitchen sits just below 7000 feet where this recipe was tested. If you don’t need to adjust for altitude, increase baking powder to 1/4 teaspoon and sugar to 1 cup.
- 2 1/3 cups all purpose flour
- 1/2 teaspoon table salt
- 1/8 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 2 tablespoons grated clementine zest (about 3)
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- For the glaze:
- 1 1/4 cup powdered sugar
- small pinch table salt
- 1 tablespoons orange liqueur
- 1 tablespoon half and half
- 1-2 tablespoons juice from clementine
- In a medium bowl, whisk the flour, salt, baking powder and cinnamon; set aside.
- In a large bowl or stand mixer, beat the sugar butter and zest on medium speed until well blended, about two minutes. Add the egg yolks one at a time, mixing until well blended after each addition. Add vanilla extract and orange extract and mix until well blended. Add the flour mixture and mix on low speed until little moist clumps form, about one minute.
- Divide dough into two equal piles and form dough into smooth balls. Using your hands, knead dough into a disk and wrap in plastic. Refrigerate at least 30 minutes or up to three days ahead.
- When ready to bake the cookies, preheat oven to 350F degrees. Line cookie sheet(s) with parchment paper or silicone baking sheet.
- Working with one disk at a time, roll the dough on a well floured surface to about 1/4-inch thick. Using cookie cutter of your choice (I used a 2-inch circle), cut out shapes. Arrange them about 1-inch apart on the cookie sheets. Re-roll and cut out dough scraps until you’ve used all the dough.
- Bake the cookies in preheated oven about 10 minutes until the edges are golden brown. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely.
- While cookies are cooling, prepare glaze by combining powdered sugar, salt, orange liqueur, half and half and 1 tablespoon of clementine juice. Add more clementine juice, if necessary, to make a nice spreading consistency.
- Top each cookie with about 1 teaspoon of the glaze, using the bottom of a spoon to spread the glaze to sides of cookies. Let cookies sit at room temperature for at least an hour until glaze is set. Serve cookies immediately or store in an airtight container at room temperature for up to 3 or 4 days.