Tangerine Breakfast Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine zest. Combine the flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar and eggs in a large bowl with a mixer on high speed until pale and very thick, about 5 minutes. Add the ricotta, olive oil, 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just combined. The dough will be loose - similar to a thick cake batter.
• Drop tablespoonfuls of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1/2 teaspoon tangerine zest and 2 tablespoons hot water until smooth, adding up to 1 more tablespoon hot water if needed. Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of the spoon. Decorate with nonpareils. Let set, 30 minutes.

Steps:

• In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
• Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
• Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
• Stir in the walnuts and chocolate chips.
• Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
• Preheat oven to 250 degrees F.
• Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
• Enjoy for breakfast, lunch, and/or dinner!

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together.
• Spoon out 4 big cookies on a baking sheet coated in Pam.
• Bake for 15-20 minutes.

Steps:

• In medium bowl, cream butter and sugar.
• in small saucepan, bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel.
• combine dry ingredients and add to the creamed mixture --
• cover and refrigerate 2 hours --
• roll on floured surface,.cut with cutter --
• place 1" apart on greased cookie sheet.
• bake at 375* for 8-10 minutes.or edges are firm.
• remove to rack to cool completely.

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.