Cooking Lesson #1094: Cuties Mini Cookies

…from the Perspectives’ Kitchen

How you doin’? Have you fallen in love with Cuties? These are actually Clementines—commonly known by the brand names Cuties or Halos. They are a hybrid of mandarin and sweet oranges. These tiny little fruits are bright orange, easy to peel, sweeter than most other citrus fruits, and typically seedless.
 
Cuties are cheater oranges for lazy people who don’t like to peel their citrus fruit. They’re a great source of vitamin C and antioxidants. However, like grapefruit, they have compounds that may interact with certain cholesterol medications. That said, Clementines are great for baking and icing one hell of a cookie
 
My Cuties Mini Cookies are small in size but pack a gigantic citrus flavor. Every bite is a flavor thrill. They bake up buttery crisp, almost like a shortbread, and are topped with a simple, orange-infused powdered sugar glaze. You’ll definitely want to eat more than one—or two—or three for take-along bag lunches, potlucks picnics, or nibble on them with a cup of coffee on a lazy Sunday morning. I’m surprised Starbuck hasn’t stumbled on to them.
 
Prep time:  20 minutes
Refrigerate time:  2 hours or up to 2 days
Chill time: 10 min
Bake time:  10 to 12 minutes
Store time:  up to 5 days (airtight)
Yield:  36 mini cookies
 
Ingredients 
For the cookie dough
2-1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt`
1/2 stick unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon zested Cuties
1/2 cup light olive oil
1 large egg
1 teaspoon pure vanilla extract
 
For the Cuties glaze
1 cup confectioners’ sugar
1/2 teaspoon zested Cuties
3 tablespoons Cutie juice
 
Directions 
To make the cookies

1. In a medium bowl, whisk together the flour, baking soda and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
3. Add the 2 sugars and Cuties zest and beat until light and fluffy, about 2 to 3 minutes.
4. Slowly pour in the olive oil while mixing on low speed until just combined. Do not over mix! Scrape down the sides of the bowl
5. Add the egg and vanilla, mix until combined.
6. Add the dry ingredients and mix until just combined.
7. Form the dough into a disc and wrap it in plastic.
8. Refrigerate for 2 hours, or until firm and up to 2 days.
9. When ready to bake the cookies, preheat the oven to 350° F.
10. Line 2 sheet pans with parchment paper.
11. Lightly dust a work surface with flour and roll the dough out to ¼-inch thickness.
12. Using a 1” round cookie cutter, cut the dough into circles.
13. Place the circles in a single layer on a sheet pan and chill in the freezer for 10 minutes.
14. Evenly space 12 cookies on the prepared sheet pan and bake for 10 to 12 minutes or until just beginning to brown around the edges.
15. Transfer cookies to a wire rack to cool completely.
16. Repeat with the remaining cookie dough.

To make the glaze

1. In a small bowl, whisk together the confectioners’ sugar, Cuties zest, and Cuties juice.
2. Immediately spread the glaze over the cooled cookies and let set.
3. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. They never last that long.

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ChefSecret:  Contact your physician to make sure Cuties do not interact with any medications you are taking.

Quip of the Day:  What did one boy Cutie say to the girl Cutie at the party? “Let’s peel out of here, sweetie!”

Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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