Happy Spring!!

Yesterday was the first day of spring, although it sure didn’t feel like it in Nebraska. It was pretty chilly, but not as bad as Minnesota, where my friends and family were dealing with tons of snow and very chilly temperatures.

But that doesn’t mean we can’t enjoy spring anyway! To me, spring means bright colors and bright flavors and glazed citrus doodles seemed like the perfect recipe to try!

The cookies were quick to make and smelled amazing when they came out of the oven. I’m not normally a fan of lemon flavor in desserts, and I actually debated just doing all orange, but I’m glad I didn’t. The lemon didn’t overwhelm the cookie or the glaze, it just added a nice zippy brightness.

The glaze proved to be more time consuming than making the actual cookies. I decided to place the cookies on metal cooling racks and then glaze them so the extra glaze would drip away–an excellent idea since the glaze is very sweet and each cookie doesn’t need much on top. I also used an offset spatula to help drizzle the glaze more uniformly on each cookie.

When the recipe appeared in the magazine, I noticed a few tweets and complaints to the editors that their cookies didn’t come out correctly or tasted poorly. I didn’t have any issues, but there are some things to note:

-When it says cream the butter and sugar until light and fluffy for about three minutes, cream the ingredients for three minutes. It may sound like a long time, but it really does make a difference. Having softened butter and room temperature eggs will also greatly help.

-When zesting the lemons and oranges, make sure you don’t zest down to the pith, or the white part of the fruit. It’s bitter and will definitely make your citrus tones not pleasant.

Glazed Citrus Doodles (from Everyday Food)

  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
  • 4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)
  • 2 large eggs
  • 2 1/2 cups confectioners’ sugar
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
  • Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
  • Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners’ sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour. Cookies can be stored in an airtight container for up to three days.

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