Yesterday was a cooking kind of day. Helen made some delicious Hearty Vegetable & Tomato Rotini Soup and it was divine! Our idea of a great recipe, easy to make and delicious!!
We also made some roll out sugar cookies and iced them with varying results 😂😂. However, the star of the day were these Tangerine Butter Cookies! So light, airy and delicious.
Tangerine Butter Cookies
Prep: 45 minutes Chill: 30 minutes Oven: 350 F Bake: 9 minutes per batch
3/4 Cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 teaspoons tangerine or orange zest (we used closer to 3 for extra orange flavor).
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup white cornmeal
4 cups all-purpose flour
1/2 cup sugar
1. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar and salt. Beat until light and fluffy, scraping bowl occasionally. Beat in eggs, tangerine peel, vanilla and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in flour. If necessary cover and chill for 30-60 minutes or until dough is easy to handle.
2. Preheat oven to 350 F. Place the 1/2 cup sugar in a small bowl. Shape dough into 1” balls; roll balls in sugary to coat. Place balls 2” apart on an untreated cookie sheet. Using a wooden skewer or toothpick, press an X into each ball of dough.
3. bake in preheated oven for 9 to 11 minutes or until tops are lightly browned. While warm, lightly press again with wooden skewer to make deeper X indentations. Transfer cookies to a wire rack; let cool. Makes about 84 cookies.
Did you find a new favorite cookie this season?