09 Dec 2010 Tangerine Sugar Cookies

This cookie is new to me this year, but I think it will be making regular appearances from here on out.  I was a little hesitant to make this cookie because it has olive oil in it.  Olive oil?  I know olive oil is great in spaghetti sauce, but in a cookie?  I was about ready to turn the page when I saw cornmeal also on the list of ingredients.  If you’ve never had a cookie with cornmeal in it, you’re missing out.   I simply love the delicate crunch of cornmeal in a cookie.  I was imagining that cornmeal crunch with some tangerine sugar, and I was beginning to think  that the olive oil might actually work.  And it did!

This recipe was #83 in the Better Homes and Gardens 100 Best Cookies Special Interest Publication.  In my opinion, it should be rated much higher than #83, but they didn’t think about rolling the cookies in tangerine sugar.  That was my idea! If they had thought of it, they’d be putting these cookies in their top dozen.

One more thing, it does  seem like there is a lot of butter and oil in this recipe, and there is, but there is also 4 cups of flour.  This recipe makes a BIG batch of cookies, about 7 dozen–more than enough for the cookie swap, or for sharing with the neighbors 🙂

Tangerine Sugar Cookies

  • ¾ cup butter, at room temperature
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon salt
  • 2 eggs
  • grated peel of three tangerines (at least 1 tablespoon grated peel)
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • ¾ cup olive oil
  • ½ cup cornmeal
  • 4 cups flour
  • tangerine sugar (mix 1/2 cup sugar with grated rind of 3 tangerines,  air dry in a thin layer on a cookie sheet for at least an hour before using)
  1. Prepare tangerine sugar and set aside to dry.
  2. Beat butter with an electric mixer for about a minute.  Add the sugar, baking soda, cream of tartar, and salt to the butter.  Beat until mixture is light and fluffy, about 5 minutes.
  3. Beat in eggs, one at a time, tangerine peel, vanilla and orange extract then gradually drizzle in the olive oil, beating constantly.
  4. Combine flour and cornmeal and then beat into the butter-egg-olive oil mixture.
  5. Cover dough and chill for 30 to 60 minutes, or until dough is easy to handle.
  6. Preheat oven to 350 degrees.
  7. Remove dough from refrigerator and roll into 1 inch balls.
  8. Roll balls in tangerine sugar and coat completely.
  9. Place balls 2 inches apart on an ungreased cookie sheet (I baked mine on parchment lined cookie sheets)
  10. Flatten dough balls slightly with slight press of three fingers or the palm of your hand.
  11. If desired, press a design into the top of the cookie.  You could make an  “X” or “///” design with a wooden skewer or toothpick.  Or you could use a special cookie cutter that leaves impressions of (for example) santa faces or angels. To get the flower design in my cookie, I used a fondant cutter.
  12. Bake cookies in preheated 350 degree oven for 9 to 11 minutes or just until tops are lightly browned.
  13. Transfer cookies to a wire rack to cool completely.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Thanks for stopping by my kitchen today.  It’s always fun to see you.  Stop by again tomorrow and I’ll have a few more GREAT cookie recipes to share with you!

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5 Responses
  1. Sarah says:

    I might just try these–sounds really good, and I’ve never made a cookie with cornmeal before!

  2. Nancy Davenport says:

    I have been waiting for this recipe to be posted. They are very good and you can freeze them! If any last that long.I know what I’m baking Sunday morning.

  3. Staci says:

    you listed baking powder in the ingredients, but in the instructions it says soda. which is it?

  4. Staci says:

    Loved them! My 5 yr old food critic said they’re a keeper

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