It’s that time of year. When food blogs burst at the seams with recipes using all manner of citrus, especially Meyer lemons. I have my own uses for them (check out this wicked vinaigrette, or this lovely candied peel and simple syrup, perfect for cocktails, or this divine bundt cake, which doesn’t specifically call for Meyer lemons, but would be fabulous with them).
I adore citrus. The tangy sharpness appeals to my love of sour things, and the brightness cuts through muddy flavours to bring them back to life in a way that’s magical. The kids thoroughly enjoyed these cookies. We’ve been stuck in a bit of a chocolate chip rut (as if such a thing exists), so these were quite welcome.
These cookies are wonderful with any citrus you choose (well, I haven’t tried grapefruit in them). Use any oranges you like. Sweet ones like navel oranges, clementines or even tangerines work wonderfully, but sour/bitter oranges will also work. And I think limes are amazing in cookies, so by all means, give them a try!
Citrus Puff Cookies
2 teaspoons citrus juice
1/2 cup milk
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup granulated sugar
Finely grated zest (use a large orange, a couple of small lemons or a few limes)
Preheat the oven to 350F and line a large cookie sheet with parchment.
Mix the citrus juice and milk together and set that aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a large bowl or stand mixer, beat the butter until it’s soft, then add the sugar and beat until it’s all light and fluffy. Scrape down the sides and add the egg and zest and beat well.
Add the flour and milk to the butter mixture alternately, as you would for a cake, starting and ending with the dry ingredients. Mix it well and scrape down the bowl after each addition.
Spoon heaped teaspoonfuls of cookie dough onto an the prepared baking sheet, about 2 inches apart, as they will spread a little. Bake for 12-13 minutes, until the bottoms brown slightly. Remove them to a wire rack to cool before frosting or glazing.
What I did – I combined the juice of a Meyer lemon with just over a cup of icing sugar. I was looking for something thicker than a pourable glaze. Then I beat in a teaspoon of melted butter, which helps it set. Each cookie got about a teaspoon smeared on. Then I used a little more juice and sugar and a little yellow food colouring to make a thinner glaze to pour over. A sprinkling of fresh zest finished them off.