Vanilla-Tangerine Blossoms


1-3/4 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup icing sugar
Zest of 4 tangerines (about 2 tbsp)
3 tbsp fresh tangerine juice
1 tbsp vanilla extract
1/2 cup granulated sugar


Stir together flour, cornstarch and salt in medium bowl.

In large bowl, cream together butter and sugar until smooth. Add zest, juice and vanilla.

Slowly add in flour mixture just until moistened and blended. (Dough is soft.)

Line baking sheet with parchment.

Shape dough into walnut sized balls and roll in granulated sugar. Place 2 inches apart onto unprepared cookie sheets. Dip the bottom of a flat drinking glass into the sugar and use it to flatten the cookies to 1/4-inch thick.

Bake in centre of preheated 325F oven until bottoms turn golden, about 8 to 12 minutes.

Remove from oven. Cool pan on rack 1 minute. Gently transfer cookies to rack.

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