I was recently in Lisbon, Portugal (a wonderful city!) and I had the opportunity to meet Susana Gomes, a blogger friend. Susana is a simply delightful person, and a great cook, too. Here is one of her own favorite cookie recipes, fresh and spicy, and perfect for Christmas time. - Faith
I like the fragrant smell of this fruit. I like the size, and I like the juice and flavor. I like to be reminded to admire the tangerine, which turns the orchard into a splendid garden.
And this is a fresh, not-too-sweet cookie, where tangerines join the ginger and cinnamon to fill the cookie jar!
Preheat the oven to 350°F / 180C, and line two baking sheets with parchment paper.
Sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside. Beat the butter with the golden syrup in a large bowl until light and billowy. Add the sugar and tangerine zest, and stir until they are incorporated.
Use a wooden spoon to stir in the flour mixture by hand just until the dough is smooth.
Spoon the batter onto the prepared sheets in mounds of about 1 tablespoons each, allowing some space between cookies. Press down on each one gently with the back of a fork.
Bake about 8 minutes. (I rotate the pans top/bottom/back/front.) Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days.
* Note: Honey can be substituted for the golden syrup, although it will change the flavor of the cookies slightly.
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(Image: Susana Gomes)
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I wonder how this would taste with just a hint of cardamum powder added to it.
where is the liquid? Without eggs, juice, milk, or butter, this recipe looked more like a strudel topping than a batter in my work bowl. At the last minute i tossed in an egg and a bit of tangerine juice, and arrived at something similar to the pictured cookie-- though it was doughy and too cakey.
If anybody is considering these, I'd recommend they just adapt their own sugar cookie recipe for it, because the flavors are nice. It could have used a bit more cinnamon, too.
Yeah it definitely needed liquid. I managed one solid tablespoon of the initial dough and it turned out super crumbly and it stayed the exact same size. For the rest of them, I used lemon juice and an egg like zedsmith suggested and they turned out much better. Other than the liquid problem, these are really tasty.
I thought of maybe adding more butter and some milk too as these would be practically mini-scones; I'll maybe try that next time.
I also found the batter to be on the dry side. Instead of adding to the recipe, I made a tangerine glaze and drizzled it over the cookies after they were finished baking. It added the needed moisture and really amped up the tangerine flavor.