Chewy Tangerine Cookies Recipe

Chewy Tangerine Cookies Recipe
Chewy Tangerine Cookies Recipe photo by Taste of Home
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Chewy Tangerine Cookies Recipe

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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.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter (no substitutes), 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

Directions

In a mixing bowl, cream butter and sugar. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine peel. Combine flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture. 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 2-1/2-in. cookie cutters dipped in flour. 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.
Originally published as Chewy Tangerine Cookies in Best of Country Cookies 1999, p48

Nutritional Facts

1 each: 77 calories, 3g fat (2g saturated fat), 13mg cholesterol, 69mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter (no substitutes), 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
  1. In a mixing bowl, cream butter and sugar. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine peel. Combine flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. 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.
Originally published as Chewy Tangerine Cookies in Best of Country Cookies 1999, p48

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