Tangelo “Creamsicles” with Lindsay’s Sugar Cookies
In grade school, my sister and I knew that summer was on its way when Mom carted in a giant bag of tangelos. Those bulbous, loose-skinned citrus fruits with their peculiar protruding stem-ends were a sweet-tart treat after a winter of dull navel oranges. Tangelo season was fast and fleeting, so we ate as many as we could while they lasted. Local farmer Peter Schaner grows what I consider to be the best tangelos in the world. Several years back, as my pastry chef Kimberly Sklar and I were drinking some of his amazing tangelo juice, Creamsicles (or, depending where you come from, 50-50 bars) came to mind. So, for the next Sunday supper, we poured the fresh juice from pitchers into glass tumblers filled with vanilla ice cream, and this deconstructed Creamsicle was born.
Ingredients
Lindsay’s sugar cookies
Preparation
Step 1
Place two scoops of ice cream into each of six glass tumblers. Pass a pitcher of the tangelo juice around the table for your guests to pour over their ice cream. Serve the cookies on the side.
Lindsay’s sugar cookies
Step 2
Preheat the oven to 350°F.
Step 3
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 4
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 5
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 6
Julienne the candied tangelo zest.
Step 7
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.
