Lindsay’s Sugar Cookies
Trying to come up with a new sugar cookie recipe is like trying to reinvent the wheel. Over the years I’ve tried, but, inevitably, I always come back to this one from Chez Panisse Desserts by Lindsay Shere. Sometimes I like to top the sugar cookies with a little black pepper, fennel seeds, candied ginger, or lavender sugar, but here they’re embellished with candied tangelo zest to complement the “Creamsicle.”
Recipe information
Yield
makes about 40 cookies
Ingredients
Candied Tangelo Zest
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a stand mixer fitted with the paddle attachment, cream the butter at high speed about 1 minute. Add the sugar, and beat 3 to 4 minutes at medium high, until light and fluffy.
Step 3
Add the egg yolk and vanilla and beat a few more minutes, until light and fluffy. Slowly add the flour and salt, and mix at low speed until the dough comes together.
Step 4
Shape the dough into logs about 1 1/2 inches in diameter. Roll the logs in sugar, then wrap each one in plastic and refrigerate until firm.
Step 5
Julienne the candied tangelo zest.
Step 6
Slice the logs into 1/4-inch-thick rounds and top each one with candied tangelo zest. Bake 10 to 12 minutes, until they’re lightly browned on the bottom.
Candied Tangelo Zest
Step 7
Using a peeler, make long strips of zest about 1/3 inch wide. Place them in a small pot, cover with cold water, and bring to a boil. Boil for 1 minute, drain, rinse with cool water, and repeat the process two more times.
Step 8
Place the sugar in a pot and add 1/2 cup water. Add the blanched zest and ring to a boil. Turn the heat to low and cook very slowly, about 30 minutes, until the liquid becomes thick and syrupy.
Step 9
Store the zest in the syrupy liquid in the refrigerator.
