The soft mandarin cookies are delicious treats that are prepared in a few minutes and melt in your mouth. Easy and quick, they are extremely aromatic, perfect for an afternoon break or tea with friends.
The mandarin cookies are a variant of the lemon soft cookies and the classic crinkle cookies, their texture differs from that of the classic cookie, it’s a real pastry treat born many years ago in the United States and declined in many versions; last year I made a Christmas version and last week I created the Halloween monster variant always with the same base.
Their characteristic is to have a soft and melting heart and a delicious outer crust that is created thanks to the double passage in sugar.
To prepare them, you will need a bowl and a hand whisk to add all the ingredients one by one and create a dough that will have to rest in the fridge for 1 hour. After forming the balls, you will need to roll them in sugar and bake them for 12/13 minutes; baking will allow the dough to create many small cracks typical of these cookies.
Here are some ideas to try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 7 tbsps butter (soft)
- 1 egg (medium, about 50 g)
- 3 1/2 tbsps mandarin juice
- 1 tbsp mandarin zest (grated, used the zest of 3 mandarins)
- 2 tsp baking powder
- to taste granulated sugar
- to taste vanilla powdered sugar
Tools
- 1 Bowl
- 2 Small Bowls
- 1 Baking Tray
- Parchment Paper
- 1 Hand Whisk
Procedure
Soften the butter at room temperature or in the microwave; I do it with the microwave, 30/40 seconds at maximum power is enough.
Put the softened butter in a bowl, add the sugar and whip it with the hand whisk or electric mixer.
Add the room temperature egg and, when it is incorporated, add the juice and zest of 3 mandarins.
Sift the flour with the baking powder, add it to the mixture, working it with your hands or a spatula until you get a homogeneous dough.
Form a dough ball and put it in the fridge for 1 hour.
After resting, form 3/4 oz balls and roll them first in granulated sugar, then in powdered sugar.
Place the cookies on a baking tray lined with parchment paper, keeping them well spaced, as they will increase in volume while baking. With this amount of dough, you will get 30 cookies.
Bake the cookies in a preheated static oven at 338°F for 13 minutes, they should remain light and soft to the touch.
Let the cookies rest on the baking tray until completely cooled before moving them, they are very delicate and may break.
The soft mandarin cookies are ready to serve.
Tips
Storage
The soft mandarin cookies can be stored for 4/5 days in a tin box or under a glass dome.
***********************
For tips on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
