Brightly colored tangerine zest makes these cookies stand out from the rest. Cornmeal gives them a slightly crunchy but tender texture.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.

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Instructions Checklist
  • Preheat oven to 350 degrees F. Place the 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a wooden skewer or toothpick, press an "X" into each ball of dough.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in the preheated oven for 9 to 11 minutes or until tops are very lightly browned. While warm, lightly press again with wooden skewer to make deeper "X" indentations. Transfer cookies to a wire rack; let cool. Makes 84 cookies.

Tips

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Reviews (10)

68 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 10
Rating: 5 stars
12/03/2017
This butter cookie recipe is a family favorite that my family begs me to make multiple times during the Christmas season. The only minor change i make to this wonderful recipe is I make it with Lemon peel NOT ORANGE OR TANGERINE! I originally made this recipe as stated with the tangerines peel...But I found it to be to orangey.. The lemon peel gives the recipe a fantastic citrus flavor without making it to orangey tasteing! Don't give up on this recipe everyone..please try the Lemon peel you WON'T be disappointed!
Rating: 5.0 stars
05/08/2020
I've had this recipe for years & wish I'd made it sooner! Light, crunchy, tasty & addicting. I didn't have tangerines or orange extract, so I used the grated zest of 2 oranges & it wasn't overpowering. I didn't need to refrigerate the door. Whoever had these turn out greasy probably incorrectly measured the oil or flour, because they're not greasy at all.
Rating: Unrated
10/24/2015
I love these!  I put the dough into a cookie press and make them like spritz cookies using the disc that looks like a clover leaf.
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Rating: Unrated
11/27/2013
I would NOT use olive oil in this recipe...too much and too strong. Any good light vegetable based oil, organic if possible.
Rating: Unrated
10/24/2015
I love these!  I use a cookie press to make them.
Rating: Unrated
11/02/2014
I got 51 cookies, instead of 84 --rolled them in 1-inch balls as suggested. :/
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Rating: Unrated
09/21/2014
does it say what temperature to bake at?
Rating: Unrated
09/21/2014
does it say what temperature to bake at?????
Rating: Unrated
08/06/2014
Too much oil & mine is it very grease, I did every thing right, but I don't know what happened! Any help? Please!
Rating: Unrated
09/21/2014
oppps found it
Rating: Unrated
11/29/2013
The dough was a little dry, so I added the juice of 1/2 of the tangerine. They came out very nice, with a unique flavor!