adapted from Martha Stewart Glazed Citrus Doodles as seen in Everyday Food Magazine May 2012
I just happened to see these and think they would be perfect for Everett! Below is my spin on it...I did not glaze them because I made them for a toddler and we all know toddlers don't need the extra sugar!! Mommy enjoyed these with her coffee
Next time add in ideas...crasins, ground flaxseeds, walnuts, dark chocolate.
Healthy Vanilla Citrus Doodles
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup of buckwheat flour (really any variation you want of 2 3/4 cups of flour)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (very important)
1 1/2 cups granulated sugar
1 tablespoon orange zest
1 tablespoon lemon zest
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 with racks in upper and lower thirds.
Whisk together flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter, granulated sugar, orange and lemon zest on medium high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time and add vanilla.
Add flour mixture and beat until well combined.
Drop spoon fulls of cookies 1 inch apart on parchment-lined baking sheets.
Bake until edges are golden brown, 12- 15 minutes rotating sheets halfway through.
Cool on cookie sheets on wire rack for 5 minutes, then transfer cookies to racks and let cool completely.
OPTIONAL GLAZE
Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, 3 tablespoons fresh lemon juice and fresh orange juice and 2 1/2 cups of confectionery sugar until smooth. Glaze over each cookie and let set one hour.
Store in airtight containers up to 3 days. Makes 36
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