TANGERINE BUTTER COOKIES RECIPES

Steps:

• Cookies: In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for 60 minutes or until dough is easy to handle. Preheat oven to 350°F. Place the 1/2 cup colored sugar in a small bowl. Shape dough into 1-inch balls; roll balls in colored sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a wooden skewer or toothpick, press an "X" into each ball of dough. Or using a flat bottomed glass, dip in flour and press dough balls flat until 1/2 inch thick. Bake in the preheated oven for 9 to 11 minutes or until tops are very lightly browned. While warm, lightly press again with wooden skewer to make deeper "X" indentations; if you pressed flat with glass, skip this step. Transfer cookies to a wire rack; let cool. Cook's Tip: For rolling dough balls: Try to find the coarse grain sugar granules for a more dramatic sparkle. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• In a very large bowl, beat the softened butter , with an electric mixer on medium to high speed for 30 seconds, In another bowl stir togeather the 1 1/2 cups of sugar,cream of tartar, baking soda, and salt add this to the large bowl with the butter , Beating untill light and fluffy , scraping down the sides of the bowl occasionally, add the eggs one at a time whle beating and then add in the Tangerine Zest, the Vanilla and Orange extracts untill they are combined , Gradully Beat in the oil untill smooth, Beat in the Cormeal - Then start Beating in the flour , Beat in as much of the flour you can with your mixer, if you are unable to beat all the flour in with your mixer, then stir in the remaining flour. If the Dough looks or feels like it is to sticky to shape into balls, Place in the refrigerater , Covered for 30 to 60 minutes , or untill you feel it is easy to handel.
• Place the 1/2 cup of sugar in a small bowl, - Shape the dough into 1 Inch balls ; Roll all balls in the sugar , to coat . - Place Balls 2 inches apart on ungreased cookie sheet - with a wooden skewer or a toothpick, press an ' X " into each ball of dough
• Place cookie sheet into pre- heated oven, Bake for 9 to 11 minutes , untill tops of cookies are lightly browned - As soon as you take cookies out of the oven, while still warm, - Press the tops again to make a deeper indention of the " X " Then Transfer the cookies to a wire rack to cool .
• When cookies are cold, You can place between layers of waxed paper in an air tight Container, with a cover. - Cookies can be stored at Room Temperature for 3 days. OR you can Freeze them for up to 3 months.