Simple Treat: Citrus Drop Cookies
So I found these fun looking, pretty simple cookies and decided to give it a go! Her pictures are far more glamourous then mine, so if you want some food porn go check her site http://hoosierhomemade.com/citrus-drop-cookies/
I’d been wanting to make these cookies for a while and after my first experience at a WinCo Grocery Store today i scored a 3 pound bag of Cara oranges for 1.98lb. Just in case anyone is interested these WinCo stores are pretty sweet. If you do the shopping in your house you may be as excitable as me at some of these prices…
5lb bag potatoes: 1.28
3 stalks of romaine hearts: 2.18
1lb of Sour Cream: 1.98
They had some pretty sweet prices but those are just a few things i scored on! Sad thing is the closest Winco to us is a good 45min away. Bummer dude.
Back to the cookies…if you think i’m this big healthy eating, wouldn’t go near a twinkie girl, you’ve been misled. Truth is i LOVE sweets and i could eat junk food like it was going out of style (which i wish it would). So these cookies don’t exactly scream GOOD FOR YOU. In fact the sugar content may border on pre-diabetic. But they DO have fresh fruit juice in them so that makes them ok in my book. At least the first 1 or 2 that you eat.
- 1 cup Butter, softened (use the real stuff, not that fake, make you think it’s real butter, but who knows what it really is, crap)
- 1/2 cup Sugar
- 2 Egg Yolks
- 2 teaspoons Vanilla
- 2 1/2 cups Flour
- 1/2 teaspoon Salt
- Juice & grated rind of 2 Lemons – about 1/4 cup
- Juice & grated rind of 1 Orange (get creative, go for a blood orange or something fun) – about 1/4 cup
- 1 cup Sugar (i’m trying to find another curd recipe that isn’t so high in sugar)
- 2 eggs, beaten
- 2 Tablespoons Butter, melted
- I added about 1/4 teaspoon cornstarch to the curd because it wasn’t very thick, just remember to dissolve completely in liquid before adding it to the curd.
- Preheat oven to 325 degrees and spray cookie sheet with cooking spray
- Combine butter, sugar, egg yolk and vanilla in large bowl, beat until well mixed
- Add flour and salt, beat well
- Dough will form a ball
- Roll cookies into balls, place on cookie sheet
- For round cookies – Make indentation in center of each cookie with thumb or back of spoon.
- For rectangle cookies – Flatten dough and form into rectangle, make indentation in center and mold the edges slightly
- Bake for 12 – 15 minutes or until lightly golden.
- Remove from cookie sheets and let cool
*make your indentions more pronounced then you would exspect. I made, what i thought, were good sized dents but most baked out and i was left with a little dent to put the curd in. So the cookies have way less curd then i would’ve liked.
- When grating lemons and blood oranges, be careful not to get any white part, it’s bitter.
- Combine all ingredients in a small saucepan or double boiler on stove.
- Simmer until thickened, about 15 minutes.
- Chill on counter top about 10 minutes then place in fridge for about 1 hour or until curd is thick and chilled
- Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar.(see what i mean about the surgar! shheeesh)
I think doing this with all different types of fruit would be awesome! Play around with the curd. If you have a juicer your options are limitless! Strawberry, lime, grapefruit, mango, kiwi, apple, carrot, berry, pear, find your groove and GO!