Fresh SUGARED TANGERINE PEEL COOKIES
2-1/2 cups flour bleached flour…………....1/2 tsp. salt
1 tsp. baking soda……………………….…..1/4 tsp. baking powder
1-3/4 sticks (1-14 TB) unsalted butter), room temp
1/2 cup granulated sugar……………………1/2 cup dark brown sugar
2 large eggs…………………………………....1 tsp. real vanilla extract
1-1/2 cup HOMEMADE fresh candied tangerine peel (recipe below)
1/2 to 3/4 cup mini-morsel semi-sweet chocolate chips
Another about 1/2 cup white sugar (to roll cookie balls in before baking) plus I added edible gold sparkling sugar for the Holidays
OPTIONAL Vanilla Drizzle Glaze: Whisk about 1 TB liquid (milk, cream, RUM or any flavored liquid coffee creamer ~ 1 tsp. at a time ~ into 1/2 cup powdered sugar, until smooth consistency. Adjust consistency by adding more liquid or sugar as needed.
Preheat oven to 350°. Line baking sheets w/parchment paper & set aside.
In electric mixer bowl, beat butter, sugar, egg, vanilla, baking soda, baking powder and salt until smooth and creamy.
Gradually add flour ~ then add candied tangerine peel pieces and mini morsel chips. Roll into balls (about 1.\/2”) and roll in sugar. Put on prepared cookie sheets (about 2” apart).
Bake 10-11 minutes or just until barely golden brown around edges. Do not overcook! Cool on cookie sheets a few minutes before removing to racks or paper to cool completely..
Makes about 5 dozen
CANDIED TANGERINE PEEL
I used about 15 very small Mandarines ~ but cuties & Halos are fine too. Cut a little from the top and bottom of tangerines, then score the skin into 4 verticals segments and peel (leave white pith). Cut skin into 1/4-inch strips ~ or pulse to tiny pieces in your food processor.
Combine 1 cup of sugar with 2 cups of water in a saucepan and bring to a boil. Once the sugar is dissolved, add orange peel. Lower to a simmer. Cook for 45 minutes. Keep an eye on it closely and if the water starts to evaporate too quickly, remove from heat earlier that the 45 minutes mark.
Remove from heat and drain well. Be careful, it is hot! Toss in a plastic bag that has about 1 cup of granulated sugar in it ~ to cover the tangerine peel completely. Spread out on a baking sheet (I line with parchment or waxed paper). Let it cool completely. Store in a covered container (i.e. Tupperware or Rubbermaid) in the pantry (not in refrigerator or it will become sticky).
NOTE: If you want "Tangerine Dust" ~ put completely cooled sugared tangerine peels into food processor and pulse until fine dust. Use in place of some of your sugar in sweet breads, muffins or scones.