Tag Archives: tangerine

Tangerine Shortbread Cookies

In a pinch for a last-minute hostess gift or holiday bake sale offering? These zesty shortbread cookies come together in less than 40 minutes and have just four ingredients: flour, butter, sugar, and the tangerines from this week’s Local Box.

Don’t let the simple ingredients fool you; these Christmas cookies taste fancier than the recipe lets on. They have the golden color and tender texture of traditional shortbread cookies, but the tangerine zest in the dough gives the finished cookies a fresh flavor. You can use the zest of any citrus fruits you have on hand, though I prefer the mild sweetness of tangerine.

Tangerine Shortbread (makes about 30, 1×3 inch cookies)
2 tablespoons tangerine zest
1 cup butter, cubed
1/2 cup granulated sugar
2 cups flour

Making these cookies is a cinch.  The first step is to use the fine side of a box grater or microplane to zest the tangerines.  The chef in this video is demonstrating with a lemon, but the zesting process is the same for all citrus:

After you finish zesting the tangerines, pre-heat the oven to 325 degrees and prepare a cookie sheet with baking parchment. Next, combine 1/2 cup granulated sugar and the tangerine zest in the food processor. Pulse until the zest and sugar are combined.  If you have a stand mixer, use it to mix the zesty sugar and butter until creamy.  Then add two cups all-purpose flour and mix at low speed until just combined. The dough will be very thick and crumbly.  If you don’t have a stand mixer, cream the butter and sugar in the food processor. Then, move the mixture to a separate mixing bowl and work in the flour by hand. (I did this both ways and needed to add about a tablespoon of water along with the flour to hold the dough together when I was working it by hand. The cookies turned out about the same both ways.)

Once dough is combined, pat it or roll it into an even, half-inch thick rectangle. Use a bench scraper or knife to cut the dough into whatever shape you like. (N.B. Go for easy shapes like diamonds, rectangles, or squares with this recipe. Since the dough is crumbly, it will not cooperate with foo foo snowflakes or round shapes. You also want to avoid re-rolling it since that will result in tough cookies.)

Gently move the cookies to your cookie sheet and bake in a preheated  oven for 20-25 minutes, until the bottom edges are golden brown. Remove  from oven and allow to cool for a few minutes on the pan, then transfer  to a wire rack to cool completely before eating. These cookies keep for  up to ten days at room temperature in an airtight container, and they freeze well, too.

Local Box Meal Plan: Jan. 18-22

Seems like despite the deep freeze of 2010, Texas farmers are churning out lots of yummy produce! I’m really excited about this cauliflower. I hope it comes in neon colors, like the ones I’ve seen recently at the Pearl Farmer’s Market! What can I say? I’m easily amused.

This week, we’re getting cauliflower or broccoli from Home Sweet Farm; green shallots from Acadian; green garlic from Naegelin or Green Gate Farm; a salad kit from My Father’s Farm; spinach from Oak Hill; red potatoes, garlic and mustard greens or kale from Naegelin; citrus from G&S Groves; a slicing tomato from Village Farms; and green or red leaf lettuce from Bluebonnet.

So this week, I’m making:


  • Winter bruschetta with white beans, tomato, garlic and green shallots


  • A steakhouse dinner with Caesar salad, creamed spinach and mashed potatoes with green garlic
  • Mustard green/kale gratin

Side Dish:

  • Cauliflower puree (recipe to come from my brand new Top Chef Quickfire cookbook — a gift from my wonderful husband!)


Local Box Meal Plan: Jan. 11-15

Given the devastating freeze that afflicted South Texas last week, I wasn’t hopeful that our Greenling Local Box would contain too many goodies. Luckily for us, I was mistaken! Though I expect that some of these items may change due to unpredictable quantities, I still wanted to make a plan for the things we would get.

We’re supposed to get bok choy and radishes from My Father’s Farm, apples from Top of Texas, tangerines from Orange Blossom, collard greens from Naegelin, Louisiana spring shallots and green leaf lettuce from Acadian, broccoli microgreens from Bella Verdi, and purple turnips from Lundgren.

So I’m making:




Side Dishes:

Local Box Meal Plan: Nov. 9-13

It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.

This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.

So I’m making:

Side Dishes:


  • Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
  • Southwest corn and potato soup (which would also use the leftover serranos)

I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.

Local Box, 01.21.2009


Some very tasty veggies came in this week’s Local Box. I can’t *wait* to eat those radishes. And I tasted the spinach even before I took the picture. (It’s super tender and flavorful!) I’m planning to roast the beets and serve them alongside some lentils for dinner tomorrow.  I ate a tangerine with breakfast this morning – and expect the others will meet a similar fate. I’m stumped on the sweet potatoes, though. I’ve been deep-frying them into chips a lot lately, but I’m up for a change. Any ideas? How about on the bok choy? It’d be lovely in a stir-fry, but it’s so fresh and young, inspiring me to try something new. What do you have planned for your Local Box this week?