Orange Blossom Green Tea Cookies with Candied Tangerine

This recipe is inspired by my Instagram friend Jen, who recently has been posting a lot of photos of cookies and treats with tea in them. Please go read her blog NOW. You will never be the same.

These cookies are super easy, but before we get to them, let's talk about candied tangerine peels. I realize that it's Christmastime, and every morning regular whose name you don't know at your coffee shop is handing out plastic bags full of candied orange peels, which you will ultimately snack on for less than 3 minutes before leaving in the back room until the New Year. They're simple but they're not-so-simple, they're tasty but not necessarily something you crave. They are kind of cute? They sparkle? But they're not endearing. It's true.

UNLESS you use them to top your pastries, in my opinion. The bitter citrus rind packs a powerful punch, and can add complexity to anything. But be careful, because they certainly overpower even the strongest flavor. I like using them to compliment already citrus-y flavors. 

I only used tangerines because I had been eating a bag of them at the house this week. I do, however, like that they're a little stronger flavor than your typical Valencia orange.

Make these candied tangerines first, of course, because they take a hella long time. Here's what you need:

tangerine peels, sliced into strips - I used 5 peels because that's what I had on hand

4 C sugar. Seriously.

1 C water

Toss the peels in a pot of water and bring to boil, then drain and rinse the peels with cold water. Repeat this process twice more, to mellow out the bitterness of the peel. 

Next, whisk the sugar with the 1C water and cook on low for about 6 minutes. Reduce to simmer and add the peels, then cook without stirring for about 45 minutes. Drain the peels (but haste makes waste, and we can definitely use this syrup for something in the future), then roll them in sugar and place on a rack for a hella long time. Like 5 hours, or more if you're not in a hurry. I let mine dry overnight. My dad put them on top of his trailer in the garage, actually. How sweet.

The cookies are super simple: I just added crushed tea to my favorite sugar cookie recipe. Here's how to make the cookies:

1 1/4 C all-purpose flour

3/4 C powdered sugar

1/4 tsp salt

1 T cornstarch

1/2 tsp baking soda

1/2 tsp cream of tartar

2 bags of orange green tea, finely crushed (I used Tazo Orange Blossom... delicious! And free with my Starbucks partner markout)

1/2 C coconut oil at room temperature, soft but not melted

1/2 tsp vanilla extract

1/4 soy milk

In a medium mixing bowl, combine your wet ingredients. In a separate bowl, whisk together your dry ingredients, then add to the wet ones. If your dough is too soft, add more soy milk, or even a dash of canola oil. 

Most great bakers make a good case for chilling your sugar cookie dough at least two hours before baking, to which I say, listen, I am an impatient gal. But since my orange peels are just sitting in the garage anyhow, it wouldn't hurt to wait.

When ready to bake, heat your oven to 350. Bake for 10-12 minutes on a lightly greased cookie sheet. Top with candied peels immediately upon removing from the oven, so the tops are still soft.