Candied Citrus Peel Cookies AKA Super Yummy Lunch Bag Treats



CANDIED CITRUS PEEL COOKIES



SO.....

Are you sick of recipes yet? I hope not because I have another one.

We're going to be using those fruit peels we candied yesterday.

This is a super yummy cookie recipe that
bakes up fluffy and moist, biscuit style.

This recipe is from the Doubleday Cookbook circa 1976. I

 can't believe I've had this cookbook for over 35 years. OMG.

A little  lot frayed and stained, but still useful.

Brown Sugar Drops, makes about 8 dozen

Ingredients

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 cup butter or shortening, softened (can do 1/2 butter, 1/2 shortning)
2 cups packed brown sugar

2 eggs

1/2 cup sour milk or buttermilk  or (3/4 tsp. lemon juice with enough milk to equal 1/2 cup. Let sit for a few to meld. I make the lemon juice milk mixture first thing so it's ready when I am.)

2 tsps. orange extract

2 cups candied fruit peel

Preheat oven to 400 degrees

Combine flour, salt and soda and set aside.

In a mixing bowl with an electric mixer, cream butter,
sugar and eggs until fluffy.

Mix in sour milk and orange extract.
Slowly add dry ingredients till blended.

Fold in fruit peel.

After everything is mixed/folded, drop by rounded  tsp. 2" apart onto a greased baking sheet.
I use the wrapper the butter came in to grease my cookie sheet.

Bake for 8 to 10 minutes.

Transfer to racks to cool.
Raisins, apricots or most any other dry fruit can be subbed for the orange peel.
Feel free to experiment with the extract also.
I keep my dough in the fridge between batches
and also let my cookie sheet cool before the next batch.
This makes for a more biscuit like cookie with very little spreading of the dough.



ABOUT 80 CALORIES PER COOKIE



These cookies can be eaten for a quick breakfast or as a snack between meals. (very filling.)

Much better, less calories, than anything Mickey Dee's has to offer!!!!

I hope you try these and let me know what you think.
Sue, you might try these for your coffee drinkers!
Now I'm off to the kitchen to can up the pineapples.

Till next time,

 Bonjour