YEARS ago, I got on a kick making glasee oranges. I made them by the buckets full. I put them in jars and admired the little translucent orbs for months… then I started giving them away.
Here’s the thing with making obscure condiments, unless you have a commercial kitchen or a standing waiting list of people wanting said obscure condiment (I have neither) … it’s a complete waste of time and material.
I eventually gave away most of the jars. I did keep one… oh, just because. I thought I’d eventually find a reason to use them. Oddly enough, that reason presented itself today.
Getting ready to make another batch of those killer lemon cookies, I realized I didn’t have something very important…. lemons. And, since this is Gold Rush Weekend here in Dahlonega, I wasn’t about to go anywhere near town. Deflated, I prowled through the pantry; halfheartedly trying to convince myself I could make the cookies with a can of fruit cocktail…. when I spied the lone dusty jar of glasee oranges in syrup on the top shelf…..
Alright, yes I know everyone isn’t going to have access to these things. You can buy them in some better specialty stores (I know Williams Sonoma does carry them from time to time)…. but really, don’t’ worry. If you aren’t in the mood to make your own batch , then I am giving you a work around down below* for an acceptable switch.
Candied Orange Snowballs
Makes 4 Dozen
2 1/4 Cup AP Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Butter – Softened
2/3 Cups Sugar
1 Glasee Orange / with Syrup – Minced (about 1/4 Cup of Minced fruit)
* 1/4 Cup Minced Candied Orange Peel + 1 Tablespoon average Orange Marmalade
2 Egg Yolks
1 Teaspoon Vanilla
1 Cup Powdered Sugar
Tools of the Trade:
2 Full-sized Cookie Sheets
Stand Mixer with Paddle
1 Tablespoon Scoop
In a bowl, whisk together the flour, baking powder and salt. Cream the butter and sugar in the stand mixer. Add the vanilla, minced glasee orange & syrup (or the workaround), and egg yolks. Lower the mixer speed to medium low and gradually add the flour mix and mix until it comes together.
Form the dough into a ball, wrap in plastic wrap and chill for 30 minutes.
Preheat the over to 350. With the scoop, take the portions and roll lightly in your hands to make small balls. Place on the papered cookie sheets about 1″ apart. Bakes 1 sheet at a time for 20 minutes. The cookies should be lightly browned around the edges.
Cool the cookies on the sheet for 5 minutes then transfer to a rack for 15 minutes. While the cookies are slightly warm, place the powdered sugar in a large zipper bar and toss the cookies in the sugar in small batches. Return the cookies to the cooling rack to cool completely.
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