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Chewy Tangerine Cookies

 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.
36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 1 egg
  • 1 tablespoon grated tangerine or orange peel
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  • 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 peel. 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. Yield: about 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 77 calories,

2 of 2

Chewy Tangerine Cookies (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 13 mg cholesterol, 69 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.