So. The mandarin oranges looked pretty and fresh, and the end result was a light, cake-like cookie with little flecks of zest. Here they are before we added the icing:About that icing... The recipe doesn't call for it (although it's mentioned as an option), but we like the cookies better with it. The cookies alone are not too sweet, which is nice, but a little extra sugar, especially when tinted peach with Mandarin juice, was a very welcome addition.
We simply mixed the juice of one Mandarin orange with enough powdered sugar to get a thick-but-still-drizzle-able consistency.
• Meyer Lemon Sugar Cookies, at Tallgrass Kitchen
One note on the dough: It's a very soft dough, and it makes fluffy cookies. Originally we planned to roll it into a log and freeze it to make sliced cookies, but it wasn't firm enough. We ended up refrigerating it, though, so that it was easier to scoop and roll into balls before baking.Related: Meyer Lemon Whiskey Sour: A Sunny Drink for Winter
(Images: Elizabeth Passarella)