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:
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.
(Images: Elizabeth Passarella)