Tangerine Butter Cookies

Even though it was in the 90’s this last week, I fired up the oven to bake these babies. Had to. I was craving it, and I’ve had it bookmarked for so long.

Tangerine Butter Cookies by Bakers Royale

I’ll admit the idea of a tangerine cookie was the first thing to hook me, but I bookmarked it because I was so curious to see how olive oil would bake up in a cookie. Olive oil in a cake is killer, and I use it often, but olive oil in cookies is new to me.

Tangerine Butter Cookies from Bakersr Royale

Let me just say, you need to make this! It’s killer—soft, tender, flavorful. For those of you who are curious about the taste–it’s rich in citrus flavor, without a hint of olive oil. It’s one of my new favorite new cookies, and one that I’ll be working into my holiday baking rotation. Yes, that’s right, it’s only August and I’m already thinking holiday baking and cookies—can’t wait!

Tangerine Butter Cookies via Bakers Royale

This recipe makes a huge batch, so I did  two different stamps on top and added a third variation of with a glazed topped and then sprinkled some citrus zest and lavender on top.

Hit the jump here to Better Homes and Gardens’ blog Delish Dish and to see what adaptations I made.

Tangerine Butter Cookies with Bakers Royale

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Tangerine Butter Cookies

Yield: 84 cookies

Ingredients:

3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup almond flour
4 cups all-purpose flour
Glaze
1 cup confectioner's sugar
2-3 tablespoon water
1/4 teaspoon orange extract
2 tablespoon tangerine zest
2 tablespoon lavender
1/2 cup sugar

Directions:

Click here for the remainder of the cookie recipe. **I swapped out the cornmeal for almond flour, since I didn't have any cornmeal on hand.**

For the glaze: Whisk together sugar, 2 tablespoons water and extract. Add more water if needed. Dip cookies into glaze and sprinkle zest and lavender on top

 

 

Comments

  1. says

    I know I’ve said this on a million of your posts, but I think these photos are my new all time favorite. The colors and the light airy quality of the light. Just amazing. The delicate toppings and the designs in the cookies. LOVE IT ALL.

    Reply

  2. says

    These have to be some of the prettiest cookies I’ve ever seen, and I love the sound of the tangerine and olive oil! Pinning to try — these will be amazing for the holidays!

    Reply

  3. says

    The composition of the photos is beautiful!!!! And I can almost imagine how wonderful this tastes~citrus flavored desserts are my favorite and instead of making this right now, I wish you could share??? Too impatient, haha. I’ll bookmark this one for sure, Naomi!

    Reply

  4. Lorraine says

    Hi I would love to make these cookies but was just wondering if I could substitute the 1/2 cup of almond flour with all purpose flour?

    Reply

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