I'm bringing you little bites of citrus. And when I think of citrus, I think of the sunshine. And warm weather.
So basically I'm bringing sunny, warm weather to your cold, dreary day (I'm looking at all of you northerners). Your welcome.
In all seriousness, over the Fall and Winter seasons I tend to eat all those delicious comfort foods. ALL comfort foods. But they can feel a bit heavy. Going for seconds could be a culprit too. We'll never know.
ANYWAY, these cookies are the perfect anecdote. Small. Flaky. Citrusy. Oh, and buttery. There will be lots of butter. I said these cookies were sunny and citrusy, not low calorie. Never low calorie.
Also, I don't know why they are called "cakes", they are nothing like cake. This type of cookie reminds me of the traditional Mexican Wedding Cookie - a shortbread-type cookie with nuts and then coated in powdered sugar. These do, however, go perfectly with a cup of tea. If that's your thing. I happen to be a coffee girl through and through.
These cookies will smell beautiful as you pull them out of the oven. Mmmm, orange and butter. Oh, and did I mention they will be done in no time? And, these are a perfect if you have no eggs in the house but really want something delicious to bake up.
Cookie Mama's Notes:
* I'm not a white chocolate fan, but when I buy it, I try to get the "good" stuff. Cooks Illustrated recommends Ghiradelli, which is what I use.
* You could use any citrus fruit and I'm sure they'd be yummy.
* I used LorAnn Orange Emulsion in place of orange extract, I'd choose almond if you have neither.
* To have perfectly round cookies that are all the same size, here is my secret-cookie scoop/disher. This is what I use. I get mine at the Dayton Wasserstrom Restaurant Supply store.
* These cookies aren't supposed to be brown, they may look under-cooked when you remove them from the oven, there should be a little brown color on the bottoms though.
* To coat cookies with powdered sugar easily, place semi-cooled (mostly cooled) cookies in a gallon ziploc bag and add 1/4 c. powdered sugar per 20 cookies. Shake and toss gently to coat.
Tangerine Tea Cakes
adapted from Savvy Eats
- 2/3 c. almonds, blanched and slivered
- 1/2 c. white chocolate chips
- 1c. unsalted butter, softened
- 1/2 c. powdered sugar
- 1 tsp. orange emulsion (or extract)
- 2 c. flour
- 1/2 tsp. salt
- Zest of 1 tangerine
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a food processor, combine almonds and white chocolate until you have a fine grain-no large chunks. Set aside.
In bowl of stand mixer, cream butter and powdered sugar. Scrape sides of the bowl. On low speed, add emulsion, flour, and salt until combined. Mix in almond/chocolate mixture. Mix until dough forms into a ball and all ingredients are incorporated.
Scoop and roll cookie dough and place 1 inch apart on prepared sheets. Bake for 12-15 minutes. I go for 12. Makes 40 cookies.
Coat in powdered sugar once cooled-but still a little warm so sugar sticks, but doesn't melt.
You can find this recipe on "Sweet as Sugar Cookies" now too!