Mandarin Orange Sugar Cookies with Drizzled Icing

Recipe Review

It's unofficial citrus week—have you noticed a theme? (Maybe these or these will jog your memory.) Up next: these soft, orange-flavored cookies. These were supposed to be Meyer lemon, but those Meyer lemons, they're elusive. One day they're at the store; the next they've vanished. So, we subbed in some bright Mandarin oranges with lovely results.

A friend sent us this recipe because she knows we love Meyer lemons. What she may not know is that once we decide on a recipe and head off to the store, we're not so good at changing gears mid-stream. The Meyer lemons disappeared? Fine. We're not rethinking the whole dessert in the produce aisle, especially when we already have the other ingredients.

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:

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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.

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Related: Meyer Lemon Whiskey Sour: A Sunny Drink for Winter

(Images: Elizabeth Passarella)

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