Orange and Tangerine Refreshing Cookies

Name: Orange and Tangerine Refreshing Cookies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 2.25 cup all-purpose flour (white all-purpose flour); 1/2 tsp ground coriander seeds; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup (1.5) unsalted butter (slightly softened); 2 tbsp corn oil or other neutral vegetable oil; 1 cup powdered sugar (plus 1/2 cup for coating); 1 large egg; 1 tbsp plus 2 tsp fresh lemon juice; 1/4 tsp lemon extract (generously measured); 1 tbsp orange zest (grated); 0.5-1 tsp tangerine zest (grated)

Citrus cookies with a melt-in-your-mouth texture, coated in a thick layer of powdered sugar and fragrant with coriander seeds and orange peel.

1h 10m

Easy

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Ingredients

all-purpose flour (white all-purpose flour) 2.25 cup

ground coriander seeds 1/2 tsp

baking soda 1/4 tsp

salt 1/4 tsp

unsalted butter (slightly softened) 3/4 cup (1.5)

corn oil or other neutral vegetable oil 2 tbsp

powdered sugar (plus 1/2 cup for coating) 1 cup

large egg 1

fresh lemon juice 1 tbsp plus 2 tsp

lemon extract (generously measured) 1/4 tsp

orange zest (grated) 1 tbsp

tangerine zest (grated) 0.5-1 tsp

Instructions

Prepare the oven

Preheat the oven to 325°F (about 160°C). Grease or spray non-stick cooking spray on several baking sheets.

Mix the batter

In a medium bowl, whisk the flour, coriander seeds, baking soda, and salt together thoroughly; set aside. In a large bowl, using an electric mixer on low speed, beat the butter, oil, and 1 cup powdered sugar until combined. Increase to medium speed and beat until very well blended. Add the egg, lemon juice, lemon extract, orange zest, and tangerine zest, beating until light and smooth. Fold in the flour mixture until evenly combined. Let the batter rest for 5 minutes until it firms up slightly.

Shape

Using oiled hands, divide the dough into large 1-inch balls. Place on baking sheets about 1 inch apart. Press the balls down with your hand until the tops are flat.

Bake

Bake one sheet at a time on the upper third of the oven for 14 to 18 minutes, until the bottoms are nicely browned; pick one up to check. Rotate the pan front to back halfway through baking to ensure even browning. Transfer the pan to a rack and let the cookies firm up slightly for 1 to 2 minutes. Use a spatula to transfer the cookies to a rack. Let cool until just warm.

Coat with powdered sugar

Place the remaining 1/2 cup powdered sugar in a large shallow bowl. Drop the cookies (3 or 4 at a time) into the bowl and roll them in the sugar until evenly coated.

Storage

Store cookies in an airtight container, sifting extra powdered sugar between each layer. Store in a cool place (do not refrigerate) for up to 2 weeks, or freeze for up to 1 month. If frozen, add the sugar coating after the cookies are fully thawed.