During the holidays, my father, Jerry Borel, brings bags of satsumas, kumquats, and oranges that he gathers from his own backyard. I decided to substitute the orange zest in this recipe for kumquat peelings. What a delicious surprise! The sweet and tangy flavor of the kumquat makes this one fantastic cookie. Give it a try.
By: Pat Savoie
Ingredients
1 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 tsp salt
1 tsp vanilla
2 1/4 cups flour
1/2 cup cranberries, finely chopped
1/2 cup pecans, chopped
2 tsp orange zest, or 1/2 cup kumquat peelings*, chopped
Method
In a stand mixer, cream butter, sugar, and salt. Beat in egg yolk and vanilla. Gradually add flour.
Fold in cranberries, pecans, and orange zest or kumquat peelings.
Divide dough in half. Shape each half into a 9-inch long roll. Wrap in plastic wrap or waxed paper. Chill for at least 3 hours.
Cut rolls into 1/4 inch slices and arrange on parchment paper lined cookie sheets.
Bake 350 degrees 8-10 minutes or until edges are lightly browned.
Cool on wire rack
*Peel kumquats with your hands just like you would a satsuma or clementine. Discard fruit and chop peelings into slivers.
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