Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 13 cookies
These Clementine Cookies look AND taste just like real clementines! Orange-scented cookies are sandwiched with orange marmalade and decorated to look just like citrus fruits. You’ll love the fresh and vibrant flavor of these unusual treats.
For the Cookies:
- 13.5 oz all-purpose flour (3 cups)
- 2 tsp baking powder
- ¼ tsp salt
- 7 oz granulated sugar (1 cup)
- 1 TBSP fresh clementine zest
- 1 egg
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp orange extract
- ½ cup fresh clementine juice or orange juice
To Assemble and Decorate:
- 6 oz orange marmalade (1/2 cup)
- ¾ cup orange liqueur or orange juice
- Orange food coloring
- ¾ cup granulated sugar
- ¾ tsp citric acid optional
- Chopped chocolate pieces
To Make the Cookies:
Preheat the oven to 350 F. Cover two baking sheets with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl, and set aside momentarily.
Combine the sugar and clementine zest in the bowl of a large stand mixer, and rub them together between your fingertips until the zest has released its oils into the sugar and it is damp and fragrant. Add the egg to the sugar, and beat on medium speed until the color lightens, about 2 minutes.
Add the oil, two extracts, and juice to the mixing bowl, and mix it in on low speed until combined.
Finally, add the dry ingredients and mix on low, stopping when there are a few streaks of flour remaining. Finish mixing by hand with a spatula, scraping the bottom and sides of the bowl well. To dough will be very loose, somewhere between a cookie dough and a cake batter.
Dampen your hands. Use a cookie scoop to scoop up a tablespoonful of dough and roll it between your damp hands to make it round. (It won’t stay round, but it will smooth out the outside of the dough ball, which is all we really care about.)
Space the cookie dough balls out on the baking sheets, leaving about 2 inches between them. You should get 26 cookies, or enough for 13 cookie sandwiches.
Bake for 10-12 minutes, until puffed on top and the edges are just starting to color. They won’t turn golden brown, so don’t rely on the color of the cookies to check for doneness. After 5 minutes, transfer them to a wire rack to cool completely before assembly.
Use a paring knife to cut a circle from the bottom of a cookie, and scrape out the inner filling. Don’t come too close to the sides or top of the cookie, or they might crack or collapse. Put all the filling materials in a bowl.
Add enough marmalade to the bowl to make a stick, spreadable filling. Spread it on the inside of two cookies, and sandwich them together. Repeat until all of your cookies are assembled.
In one bowl, whisk together the orange liqueur and orange food coloring. (It’s better if the orange coloring is fairly strong.) In a second bowl, whisk together the granulated sugar and citric acid, if using.
Dip a cookie completely in the orange liqueur. If the coloring is strong, it will need only a very short dunk to take on the color—if it’s weaker, you may need to leave it in for a second or two.
Set the wet cookie on a baking sheet, to dry off for a moment, and repeat with two or three more cookies. Roll the cookies in the granulated sugar, covering the outside completely, and wiping off any sugar clumps. Repeat until all of the cookies are dipped and rolled.
Finally press a small chocolate shard into each sandwich cookie to be the clementine stem.
These cookies keep very well and stay moist for days. Store them at room temperature for up to a week, or in the refrigerator for up to two weeks.
Calories: 250kcal | Carbohydrates: 62g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 122mg | Sugar: 39g | Vitamin A: 25IU | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 1.5mg