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Sugar Cookies with Clementine Glaze

Sugar Cookies with Clementine Glaze


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All it takes is three ingredients to make these extra special cookies, perfect for gifting.MORE+LESS-

Make with

Pillsbury Cookie Dough

1

roll Pillsbury™ refrigerated sugar cookie dough

1

clementine orange, zested and juiced

2/3

cup confectioners (powdered) sugar

Hide Images

  • 1

    Preheat the oven according to the sugar cookie dough directions. Line a baking sheet with parchment paper or nonstick aluminum foil.

  • 2

    Using a medium cookie scoop, scoop out balls of sugar cookie dough and arrange them on the baking sheet leaving 2-inches between them. You'll need to do several batches.

  • 3

    Bake for 12-14 minutes, until golden at the edges and cooked through. Let sit for 5 minutes, then transfer to a wire rack to cool completely.

  • 4

    Stir together the clementine juice and confectioners sugar until just combined. Add the clementine zest. Whisk rapidly until smooth.

  • 5

    Drizzle the clementine glaze over the cooled sugar cookies and let dry completely (1 hour or so).

No nutrition information available for this recipe

More About This Recipe

  • Raise your hand if your favorite Christmas treat falls in the cookie category. Me too!

    Making dozens of different cookies is part of the fun of the holiday season for my kids and me. We bake and bake and bake until we have so many cookies that we have no idea what we’ll do with them. Then we bake a few more.

    This year I am busier than usual, so simple is the name of the game. Three ingredient cookies? That’s just about my speed.

    Sugar Cookies with Clementine Glaze are so simple to make – seriously, they have only three ingredients! But they are also so, so delicious. Worth every last calorie.

    To make these, you start by dishing up balls of cookie dough – use a medium cookie scoop for this. It makes the process totally painless.

    You need to place them two inches apart on the cookie sheet. These cookies spread when you bake them.

    Once the cookies are baked and cooled, you make the Clementine glaze. Start with the juice of one Clementine orange and some powdered sugar. Mix it up.

    Next, add Clementine zest to the bowl and whisk it all together until its smooth. Once that’s done, drizzle it over the cookies.

    Trust me. This is super easy – and tasty too!

    Make It Gluten Free

    This recipe is a cinch to adapt to a gluten free version. Make or buy 14 gluten free sugar cookies. The only other ingredient to be weary of is the powdered sugar – make sure it’s gluten free (some aren’t). Once you have the cookies and the right sugar, just follow the directions for creating the glaze and glazing them. You can have your cookies and gluten free too! For another yummy gluten free cookie, try the Betty Crocker Taste Seekers Fudge Crinkles recipe, too.

    More Orange Desserts

    If you like the fresh taste of orange in your goodies, try these recipes:

    Orange Cream Cookies Recipe
    Orange Creamsicle Cups Recipe
    Luscious Mandarin Orange Cake Recipe
    Orange Cheesecake Recipe
    Pumpkin Marmalade Bread Recipe

    Featured Recipe

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about home cooking and raising a healthy family at Sarah’s Cucina Bella.


The Ultimate Christmas Cookie

Making the Ultimate Christmas Cookie is something that I have been trying to accomplish for a while now, so today (at the last minute) I threw together some random ingredients and came up with something magical.

When I think of Christmas cookie baking only one cookie comes to mind: the sugar cookie. I imagine beautifully decorating cookies cut out in shapes of candy canes, snowflakes and gingerbread men. I fully intended these cookies to look like that, but it turns out I’m not good at that kind of thing and rolling them was just that much easier (sorry).

Something else I relate to Christmas would be candy canes, these seasonal treats not only make hot chocolate that much sweeter but bring a beautiful pop of color to Christmas baking.

Last, but not least, I cannot forget egg nog. This is something I look forward to all year.

I compiled them all into the something I call The Ultimate Christmas Cookie.

First things first: an introduction. Friends this is my new mixer, Clementine. Yes, I named her.

My old Kitchenaid Classic Mixer was named Ol’ Betsy, so it just made sense to name this beautiful Kitchenmaid Professional 600 (available on Amazon.ca and Amazon.com) that I recently won (thanks again SJ Consulting and Burnbrae Farms).

Next up: a confession. I didn’t make the sugar cookies from scratch. I was pressed for time and you know what? I don’t feel bad about it. Pamela’s products are amazing (I love the pancake mix) and sometimes we gotta do what we gotta do with what we have. I have to admit, these are pretty darn good. They turned out well and I would buy them again (this is coming from the girl who is “anti-mix”…for the most part).

Like I said, I wanted to make them beautiful and have the cookies cut out to beautiful shapes but it didn’t work out. I just rolled them into little balls and baked. I dipped half in an eggnog glaze and went from there, it worked well and I thought they actually turned out really cute.

I made a few different cookie options with this batch. One was the Ultimate Christmas Cookie (egg nog and candy cane dipped cookies), another was Egg Nog Snickerdoodles, and another one was Sugar Cookies with an Egg Nog Glaze (seen above). Nothing Fancy, but effective (and my husband’s favourite).


Why is this recipe good

This cake is one of the simplest desserts you can prepare when you are craving something sweet but you are avoiding gluten, dairy or sugar. It is tasty and satisfying and perfect to make in the last minute. You can decorate it with fresh clementines and powdered xylitol or stevia to resemble icing sugar on top.


I love to bake. Baking is my stress “thing” — if things ever get crazy, you can usually find me in the kitchen covered in flour.

I will bake anything, but cookies are my favorite. I love trying new and different cookie recipes too, so when I saw these Lemon Crinkle Cookies from Whipperberry, I knew I had to make them. They sounded so amazing — and let me tell you, they were.

I’ve made them several times now, so I started thinking about how I could switch them up a little.

So I decided to try them with oranges. But then I went to the grocery store and the oranges looked kinda gross, so I got a bag of clementines and decided to try those.

Holy moly, these suckers are good.

I love the little zing of citrus flavor and how the powdered sugar gives them a sweet little glaze on the outside. Dee-licious.

Best of all, they’re super easy to make — no chilling the dough, no rolling them out, no frosting them… just mix, roll in powdered sugar, and bake.

Ingredients

1/2 c. butter, softened
1 c. granulated sugar
1 tsp. vanilla bean paste
1 egg
Juice from 1 clementine
zest from 2 clementines
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 c. all-purpose flour
1/2 c. powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add in vanilla, egg, clementine juice and clementine zest and mix thoroughly.
3. In a separate bowl, mix together salt, baking powder, baking soda and flour. Gradually add to wet ingredients until just combined.
4. Place powdered sugar into a small bowl. Roll dough into 1″ balls and toss in powdered sugar to coat. Place 2″-3″ apart on parchment-lined baking sheet.
5. Bake for 9-11 minutes or until bottom is just beginning to be slightly brown. Cool on cookie sheet for 2-3 minutes and then move to baking rack to cool completely.


SUMO Mandarin Sugar Cookie Recipe

I have been really excited for the SUMO Mandarin season to arrive.

I had this mandarin for the first time last year and was really impressed with it's flavor and juiciness.

The SUMO was developed over a 30 year period in Japan, by a man who wanted the ease of peeling of a Satsuma mandarin and the size and juiciness of a California Navel orange. That is exactly what we have now.

This season I wanted to try and do something with one of them, even thought it's hard not to just want to gobble them all up as is. I love citrus flavors in cookies. Why not make a sugar cookie with the flavors of this awesome mandarin?

Some people might think sugar cookies are only for Christmas. We need not refrain from them the rest of the year, especially when you have some flavors out there that would work perfectly in one.


What Do These Muffins Taste Like?

These “muffins” are light and fluffy in both texture and flavor. The clementine flavor adds a burst of freshness and a healthy balance to the sweetness. But despite the delicious cake -err um, muffin- the real star is all of that delicious zested sugar on top! While it is obviously a really fun way to dress these up, it also adds an interesting and flavorful crunch to the tops. I am already looking forward to making this recipe again, but with Lemons instead!


Orange-Clementine Chocolate Drizzle Thumbprint Cookies


Buttery orange thumbprint cookies, filled with homemade Orange-Clementine Marmalade are always in style. They are especially great when drizzled with chocolate. They make a wonderful holiday gift.
Our homemade marmalade is made from ​ a sour batch of Cuties, and when you do, this is a great way to avoid wasting them.
We want to help prevent food waste and show you ways to use what we call misshapen or ugly produce.
Join our Ugly Produce is Beautiful ℠ Educational Campaign , helping to bring awareness to our Nation's enormous food waste problem. This recipe shows you how to use ugly produce in beautiful and delicious ways!
COOKIE RECIPE HELP

INGREDIENTS
For the cookies:

1 1/4 cups unbleached all-purpose flour spoon into measuring cup and level to rim
1/2 teaspoons salt

1/2 cup (1 stick or 8 tablespoons) cold unsalted butter
1/2 cup powdered sugar
1 large egg yolk
2 tablespoons orange juice or water
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract

For the Glaze:
1/2 cup semi-sweet chocolate chips
1/2 teaspoon shortening, optional helps the chocolate flow and set better

INSTRUCTIONS
STEP I: MAKE THE COOKIE DOUGH AND CHILL.

1 . In a medium bowl, combine the flour and salt. Set aside.

2. Into a stand mixing bowl, cut cold butter into tablespoon size pieces.
Set on medium speed, with a paddle attachment, beat butter until softened.
Add the sugar and beat on medium until light and fluffy, about 2 minutes.

3. With the mixer on low, mix in the egg yolk, orange juice, zest and vanilla extract. Scrape sides of bowl often.

4. With a large rubber spatula, or on low speed in a stand mixer, fold or add in the flour mixture.

5. Form the dough into a flat disk and wrap in plastic. Chill for 30 minutes or until cold and stiff.

STEP II: FORM THE COOKIE DOUGH. BAKE AND FILL.
1. 20 minutes before you are going to bake the cookies, position an oven rack in the center of the oven. Heat the oven to 350 degrees F.

You&rsquoll need two UNGREASED non insulated cookie sheets or sheet pans. You can also cover them with parchment paper (not waxed) or a silpat (silicone) mat liner, if desired.

2. Pinch off small portions of the cold dough and shape into 1-inch balls. Place on the baking sheet 2 inches apart.
NOTE: We put 12 cookies on one tray, and the remaining 8 on another.

3. With a floured finger, or a tool with a rounded end, make an impression in center of each ball (edges may crack slightly). Do NOT fill.

4. Bake the cookies for about 10 minutes.
Then when the cookie is almost done, remove and fill the impressions with preserves, then bake for another minute or two or until the cookies are set and the bottoms are lightly browned.
The total baking time will be about 12 to 14 minutes.

5. Let sit on cookie sheet for 1 minute before removing to rack to cool completely.

STEP III: PREPARE AND DRIZZLE WITH CHOCOLATE
Meanwhile, prepare the chocolate drizzle.
1. Put the chocolate chips and shortening in a small bowl, and microwave, at 30 second intervals, stirring in between, until the chocolate is completely melted and smooth.

2. Pour the chocolate into a parchment cone, disposable piping bag or a small ziplock bag.
Snip and small hole in the bottom(or corner of a ziplock bag) and pipe the chocolate over the cookies in a zig zag pattern.

3. Let the cookies set until the chocolate hardens.

STORAGE
Store in an airtight container up to 1 week, in between layers of wax paper. Cookies freeze well for a month or more.


Sugar Cookies with Clementine Glaze - Recipes

1 cup unsalted butter, melted and cooled

1/2 cup brown sugar, packed

1/4 teaspoon almond extract

1 tablespoon baking powder

2 cups powered sugar (more/less for desired consistency)

1/4 cup heavy whipping cream

*Dough will need to chill for 30 minutes before baking.*

In a medium bowl, whisk together the flour, quick oats, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, beat together the sugar, brown sugar, and cooled melted butter (1-2 minutes). Add the eggs and almond extract. Beat to combine.

Gradually add the dry ingredients to the wet and beat until combined, scraping bowl to ensure all is incorporated.

Cover bowl and refrigerate dough for 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. Using a cookie scoop, drop dough onto prepared cookies sheets (12 per pan). Bake 1 pan at a time for 10-12 minutes, or until golden brown around the edges. Let cookies cool on pan for a couple minutes before transferring to a cooling rack to cool completely.

Let cookies cool completely before preparing the glaze.

For the glaze: In a medium mixing bowl, whisk together the powdered sugar and cinnamon. Gradually add the milk, whipping cream, and maple syrup. Whisk until smooth. If too thin, add additional powdered sugar if too thick, add additional milk. Use a basting brush to cover each cookie with glaze. You will have a little glaze leftover. Let glaze set (hour or so) before storing in an airtight container.


Iced Clementine Pound Cake Recipe

This is one of those recipes that came into existence more or less by accident. I was in a state of deeply lacking inspiration, but the idea of a pound cake loaf kept ruminating in my brain. Then, I walked by our mountain of languishing clementines on the counter and that’s when it hit me–this combo could be really, really good.

And it was, my friends–it was really, really good. And I’m so excited to share this recipe with you today.

So, what is Iced Clementine Pound Cake, exactly? It’s:

  • A buttery, dense and moist pound cake made in a loaf pan
  • Perfectly balanced in that sweet-citrusy flavor
  • A great way to use those leftover clementines so they don’t go to waste
  • Delicious for breakfast, snack time or dessert
  • Easy to freeze!
  • Highly adaptable to your ingredient needs (see more on that below)

Orange-Clementine Chocolate Drizzle Thumbprint Cookies


Buttery orange thumbprint cookies, filled with homemade Orange-Clementine Marmalade are always in style. They are especially great when drizzled with chocolate. They make a wonderful holiday gift.
Our homemade marmalade is made from ​ a sour batch of Cuties, and when you do, this is a great way to avoid wasting them.
We want to help prevent food waste and show you ways to use what we call misshapen or ugly produce.
Join our Ugly Produce is Beautiful ℠ Educational Campaign , helping to bring awareness to our Nation's enormous food waste problem. This recipe shows you how to use ugly produce in beautiful and delicious ways!
COOKIE RECIPE HELP

INGREDIENTS
For the cookies:

1 1/4 cups unbleached all-purpose flour spoon into measuring cup and level to rim
1/2 teaspoons salt

1/2 cup (1 stick or 8 tablespoons) cold unsalted butter
1/2 cup powdered sugar
1 large egg yolk
2 tablespoons orange juice or water
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract

For the Glaze:
1/2 cup semi-sweet chocolate chips
1/2 teaspoon shortening, optional helps the chocolate flow and set better

INSTRUCTIONS
STEP I: MAKE THE COOKIE DOUGH AND CHILL.

1 . In a medium bowl, combine the flour and salt. Set aside.

2. Into a stand mixing bowl, cut cold butter into tablespoon size pieces.
Set on medium speed, with a paddle attachment, beat butter until softened.
Add the sugar and beat on medium until light and fluffy, about 2 minutes.

3. With the mixer on low, mix in the egg yolk, orange juice, zest and vanilla extract. Scrape sides of bowl often.

4. With a large rubber spatula, or on low speed in a stand mixer, fold or add in the flour mixture.

5. Form the dough into a flat disk and wrap in plastic. Chill for 30 minutes or until cold and stiff.

STEP II: FORM THE COOKIE DOUGH. BAKE AND FILL.
1. 20 minutes before you are going to bake the cookies, position an oven rack in the center of the oven. Heat the oven to 350 degrees F.

You&rsquoll need two UNGREASED non insulated cookie sheets or sheet pans. You can also cover them with parchment paper (not waxed) or a silpat (silicone) mat liner, if desired.

2. Pinch off small portions of the cold dough and shape into 1-inch balls. Place on the baking sheet 2 inches apart.
NOTE: We put 12 cookies on one tray, and the remaining 8 on another.

3. With a floured finger, or a tool with a rounded end, make an impression in center of each ball (edges may crack slightly). Do NOT fill.

4. Bake the cookies for about 10 minutes.
Then when the cookie is almost done, remove and fill the impressions with preserves, then bake for another minute or two or until the cookies are set and the bottoms are lightly browned.
The total baking time will be about 12 to 14 minutes.

5. Let sit on cookie sheet for 1 minute before removing to rack to cool completely.

STEP III: PREPARE AND DRIZZLE WITH CHOCOLATE
Meanwhile, prepare the chocolate drizzle.
1. Put the chocolate chips and shortening in a small bowl, and microwave, at 30 second intervals, stirring in between, until the chocolate is completely melted and smooth.

2. Pour the chocolate into a parchment cone, disposable piping bag or a small ziplock bag.
Snip and small hole in the bottom(or corner of a ziplock bag) and pipe the chocolate over the cookies in a zig zag pattern.

3. Let the cookies set until the chocolate hardens.

STORAGE
Store in an airtight container up to 1 week, in between layers of wax paper. Cookies freeze well for a month or more.



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