St. Clement's Cookies (Iced Citrus Cloud Cookies)
These cookies are exceptional. Confirmed chocoholics may question their allegiance after tasting one.
I want to carry these cookies with me when I go out and stuff them in people's mouths to see their reaction. I understand some people may react by calling the police, so I will just stick to people who know me. It is a plain-looking cookie that packs layers of flavor from vanilla to low lemony subtlety to a zingy-near-puckery lemon frosting. Soft and cake-like they are comforting and thrilling all at the same time.
Extracts v Oils:
Extracts tend to be milder in flavor and typically less expensive.
Oils tend to have stronger flavors.
I try to buy Boyajian oils because they are supremely good quality.
I use Penzey’s extracts because I trust their quality.
If I had to be bossy, I would say, use extract in the cookie and oil in the icing. You know, it’s your cookie now, though, so you do what you like.
GRAM MEASURES TO FOLLOW SOON 12/12/20.
What You’ll Need for the Cookies
1 cup , plus 1 Tbsp all-purpose flour
1/2 cup plus 2 Tbsp almond flour (I use Bob’s Red Mill)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup minus 2 Tbsp sugar
1 tablespoon orange zest (zest from 2 medium oranges, adjust to your taste—and oranges)
1/2 teaspoon orange extract or oil(not the same things, but both work)
1 1/2 teaspoons pure vanilla extract
1 large egg
1/2 cup plus 3 Tbsp sour cream
FOR THE ICING
1 cup confectioners’' sugar
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
2 teaspoons lemon oil
1 teaspoon lemon zest
WHAT YOU’LL DO:
Preheat the oven to 400 degrees F. Line your baking sheets with parchment.
In a medium-size bowl, whisk together the flours, baking powder, baking soda and salt.
In the bowl of an electric mixer cream the butter, sugar, orange zest, orange oil and vanilla until light and fluffy, about one minute. Scrape the bowl. Add the egg and mix on medium until blended, about 10 seconds. Scrape down that bowl. Add the sour cream and mix on medium-low until just blended.
Add the flour mixture on low speed until just incorporated. Raise speed to medium and beat for 5 seconds until smooth. Don’t over mix.
Drop the batter by tablespoonfuls about 2 inches apart onto the cookie sheets. Bake until the cookies have puffed and just are turning golden around the edges, about 10 minutes. Cool on rack, then frost all swirly with icing (method follows).
Make the icing:
Melt the butter in a medium-size bowl, add the confectioners’ sugar and the lemon oil, lemon juice and lemon zest. Whisk vigorously until smooth and creamy. Taste and adjust lemon flavoring accordingly.
Adapted from Rosie’s Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book, by Judy Rosenberg (Workman, 1996).
