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

Candied Fruit Peels



CITRUS FRUIT PEELS

SO....

Remember those fruit peels I suggested you to save?
This is what we're going to do with them.

You can use any citrus you like,
just keep in mind that the smaller the fruit, the more peel you'll need.

You can scale this recipe up or down to fit your needs.

What you need.

Peels from 3 large oranges or 2 grapefruits or 5 lemons or 6 limes (about, depending on size)

3/4 cup water

1 1/2  cups sugar

What to do.
With a sharp knife remove as much pith from the peels as you can.
(Please be careful, cut AWAY from your fingers, (I can't be held responsible.)

Slice peels into 1/4" strips then cross cut.

Place peels into a sauce pan with enough water to cover and bring to a boil.

Drain.

Repeat the boil, drain thing 5 times.
(Side note, you can save your water from each draining to pour on any fire ant mounds,
they don't like the citrus. AKA, dead ants!!!)

Now it's time to get down to it.

Combine the 3/4 cups water, the 1 1/2  cups sugar in a sauce pan
and bring to a boil.
Reduce heat and add the peels.
Cook slowly until syrup is nearly evaporated, stirring often.



Drain peel (maybe save this part for a marinade?)

At this point you can roll the peel in sugar and place on a rack to dry,
then package and freeze.

I drain, then package in recipe size portions (without rolling or drying)
in freezer paper for use in cookies ETC.

These make a wonderful addition to cookies, fruit cobblers, slow cooker pork or chicken, maybe even a stir fry.

This recipe is from the Settlement Cookbook my Mom gave me, third edition, circa 1976

Shall we make cookies next? I'm feeling it!!!

Till next time,

Bonjour



I live In Texas For Pete's Sake!!!!

RED DOG

THE SHED

SO, HERE WE HAVE IT....

MY POOR TRUCK

THE DECK

VIEW FROM THE POND





I think tomorrow should be a vacation day
with a dose of Nancy's sugar cookies!!!
And Brendie, you are a lucky gal!!!

Till next time, if I make it...
Bonjour