Ingredients

  • 1 teaspoon baking powder
  • Fresh clementine juice
  • 2 cups confectioners' sugar
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons clementine zest
  • ¼ teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract

Ready In 42 Minutes

Servings: 16

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees F. Line two cookie sheets with parchment.In a medium bowl, stir together flour, baking powder, and salt.In a large bowl, cream together sugar, zest, and butter until light and fluffy. I did this by hand, as long as the butter is room temperature the dough is very easy to put together by hand, but a hand or stand mixer would work as well.
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Step 2

  • Add the egg, juice, and vanilla and mix until once again light and fluffy.
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Step 3

  • Add the dry ingredients slowly and mix until a dough just comes together.Using a small ice cream scoop, scoop dough onto prepared sheets, 8 to a tray.
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Step 4

  • Bake for about 12 minutes, until light golden brown around the edges and still quite soft to the touch. Cool completely on cookie sheets.When the cookies are completely cool, make the frosting. In a medium bowl, stir together sugar and enough juice to form a spreadable yet still thick frosting. Immediately spread the frosting onto the cookies or it will harden in the bowl. Be generous. The frosting will firm up as the cookies sit. Cookies may be stored at room temperature in a single layer in an airtight container for up to 4 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.
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  • Length: 12 minutes