Best Citrus Cookies Recipes

CITRUS SHORTBREAD COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
• Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
• Bake in the preheated oven until firm but not browned, about 10 minutes.

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE

Steps:

• For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
• In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
• For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

CITRUS EGG YOLK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
• Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
• Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CITRUS GINGERBREAD COOKIES

Steps:

• In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

CITRUS-SCENTED GERANIUM COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar. Beat in the egg, geranium leaves, lemon juice and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 2-in. cookie cutter dipped in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-10 minutes or until edges are lightly browned. Remove to wire racks to cool. In a small bowl, combine glaze ingredients. Brush over cooled cookies.

CITRUS SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
• On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
• Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.

LAVENDER AND CITRUS SUGAR COOKIES

Steps:

• Beat butter and sugar in the work bowl of a stand mixer until mixture is creamy; beat egg, egg yolk, lemon zest, lavender, and vanilla extract into butter-sugar mixture at low speed. Beat flour into moist ingredients, 1 cup at a time, to make a workable dough. Form dough into a ball, cover with plastic wrap, and refrigerate for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to a thickness of about 1/8 inch. Cut dough into shapes using cookie cutters and place cookies onto baking sheets.
• Bake in the preheated oven until firm, 9 to 10 minutes. Allow cookies to cool on sheets for 2 to 5 minutes before transferring to wire racks to finish cooling.

CITRUS COOKIES

Steps:

• Cream together butter or margarine and sugar. Add salt, zest, juice, and food coloring. Mix until well blended.
• Add flour a half cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

GINGERBREAD COOKIES AND CITRUS SUGAR COOKIES

Steps:

• Make the gingerbread cookie dough:
• Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Make the citrus sugar cookie dough:
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)
• Shaping and baking cookies:
• If you're making both kinds of cookies, work with one type of dough at a time.
• Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
• Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
• Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.
• Powdered sugar icing:
• This recipe makes about three cups of icing, enough to decorate all the gingerbread and sugar cookies in the preceding recipes.
• 6 tablespoons fresh lemon juice
• 1/4 cup milk
• 6 to 8 cups powdered sugar
• Assorted food colorings (such as blue, red, yellow and green)
• Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.
• Decorating Cookies:
• The techniques listed below are all easy and give beautiful results. You can even combine techniques: for example, cookies can be glazed first and then piped or drizzled with icing or sprinkled with colored sugar or coconut #&151; or all of the above.
• Milk
• Pastry Brushes
• Assorted decorations (such as colored sugar, sweetened shredded coconut, toasted sliced almonds, chocolate and rainbow sprinkles, multicolored nonpareils, button candies, mini semisweet baking bits and dried currants)
• Standard pastry bags and 1/16-inch plain tips or disposable plastic pastry bags
• To glaze:
• Spoon a small amount of white or colored icing into a small bowl. Mix in enough milk by 1/4 teaspoons to thin icing to spreading consistency
• Using pastry brush, brush glaze over cooled baked cookies. Continue decorating glazed cookies, if desired, using the following techniques.
• To sprinkle with decorations:
• Before glaze dries, sprinkle cookie with assorted decorations.
• To pipe using standard pastry bags: Fit each pastry bag with 1/16-inch plain tip. Stand each bag in short cup. Fold back top of bag to expose interior. Spoon 1 color of icing into each bag. Lift bag from cup; twist top of bag at level of icing to close securely.
• To pipe using disposable plastic pastry bags:
• Stand each plastic bag in a short cup. Spoon 1 color of icing into each bag. Lift bag from cup; twist top of bag at level of icing to close securely. Cut off very bottom of tip to allow small ribbon of icing to come out.
• Pipe icing decoratively onto plain or glazed cookies. Before piped icing sets, sprinkle with colored sugar, coconut or other decorations, if desired.
• To drizzle:
• Line baking sheet with foil. Place plain or glazed cookies on foil, spacing apart. Mix milk into white or colored icing by 1/2 teaspoonfuls until icing is thin enough to drizzle. Dip spoon into icing and drizzle over cookies in zigzag or slanted lines. Before icing lines set, sprinkle with colored sugar, sweetened shredded coconut or other decorations, if desired.
• To apply decorations:
• Use wet icing as glue to stick on nuts, dried currants or other decorations 1 at a time. For example, dip tip of toasted sliced almonds into icing. Attach iced section of almond to plain or glazed cookie. Repeat to form 1 row of nuts or to cover cookie completely.
• Let decorated cookies stand until icing sets, about 2 hours. (Can be prepared up to 2 weeks ahead. Store cookies in single layers between sheets of waxed paper in airtight containers.)

MICHELLE OBAMA'S CITRUS SHORTBREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 17 x 12 x 1-inch (43 x 30 x 2.54 cm)+ baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, cream together the butter and 1½ cups of caster sugar with an electric hand mixer on medium speed until smooth. Add the egg yolks and beat until fluffy.
• Add the amaretto, lemon zest, and orange zest and beat until just combined.
• Gradually add the flour and salt and mix on low speed until no dry spots remain, being careful not to overwork the dough.
• Spread the dough evenly on the prepared pan, making sure the top is as smooth as possible. Brush the dough with the egg white, then sprinkle with the remaining 2 tablespoons of sugar.
• Bake for 20-25 minutes, or until golden brown. Turn off the oven and let the cookies cool inside for 15 minutes, then remove from the oven and cut while slightly warm.
• Serve immediately.
• Enjoy!

CITRUS SUGAR COOKIES

Steps:

• In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.
• Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.
• Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.

CITRUS SLICE COOKIES

Steps:

• In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
• On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
• Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
• Leave remaining one-third of dough plain; cover with plastic wrap.
• Refrigerate all dough portions 1 hour.
• Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
• Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
• Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.

CITRUS COOKIES

Steps:

• Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.

CITRUS COOKIES

Steps:

• 1. Preheat the oven to 375°F.
• 2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
• 3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
• 4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.

FRESH CITRUS WITH GELATO AND ALMOND COOKIES

Steps:

• Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.

CITRUS SANDWICH COOKIES

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
• Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
• Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
• While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
• For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
• Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
• Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.

GLUTEN-FREE CITRUS SUGAR COOKIES

Steps:

• Make the cookies:
• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt. Whisk a few times to combine, and set aside.
• In a separate large bowl, beat the sugar and butter together using an electric mixer. Beat in the yolks and vanilla until combined. Add the flour mixture and mix just until combined. Divide the dough in three equal parts, placing each in a medium bowl. Add one type of zest to each bowl. Mix the zest into the dough until evenly distributed. Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes. Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle. Stack the dough sheets and transfer to the refrigerator. Chill until firmed up, about 30 minutes.
• Remove the dough from the refrigerator and remove top layers of parchment. Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares. Arrange the dough squares 2 inches apart on two baking sheets. Chill until firm, about 15 minutes.
• Bake cookies until light golden on the edges, about 15 minutes. Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely.
• Make the glaze and finish the cookies:
• Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine. Whisk in the melted butter. Place a third of the mixture into each of three separate small bowls. Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes.
• Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor. Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie. Repeat to glaze all of the cookies. Sprinkle the zest of the same citrus over each cookie. Let stand at room temperature until set, about 2 hours.

CITRUS COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
• Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
• Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
• Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.

CITRUS TRIO BUTTER DIPPING COOKIES

Steps:

• Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate - perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.
• Preheat the oven to 350 degrees F.
• Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.
• In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
• Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
• Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
• Cook's Note: To butter cookie purists: these are also delicious without the zest!
• *Note: This recipe has been updated as of December 8, 2009.
• Preheat the oven to 350 degrees F.
• Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.)
• In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
• Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
• Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
• *Note: This recipe has been updated as of December 8, 2009.