I will have to agree with you – these might be my favorites – so far! Well,,, maybe second after the mexican chocolate cookies. the fruit loop comment didn’t hurt either – i used to eat those just to drink the fruity milk afterwards…. yuuuummm.
hmmm…i wonder who’s tomorrow? I have a good guess based on the caliber of guests you’ve had so far. We’ll see if i’m right!
I make a similar version with lemon every year from Claudia Fleming’s Last Course, and they are fabulous, and they DO taste like Fruit Loops! Only much, much, much better (I loathe fruit loops, but love these). Try them sandwiched together with a citrus buttercream — I beat a 1/2 cup of lemon curd into a batch of basic powdered sugar + butter. SO good. *Molly
Hi Tim – been enjoying this festive feature hugely, and while everything here looks tempting, these look and sound particularly inviting… i love orange and orange-flavored treats, too! texturewise, are they a bit like macaroons? reckon i have to give them a try to find it out myself! thanks for putting together the fantastic holiday cookie list!
The flavors of citrus and almond (often together) are very traditional in a lot of Italian cookie recipes… at least if my grandmother’s cookies are any indication. I was just writing about her Christmas cookies this morning, but alas, haven’t finished the post yet! ;) In her cookies, the orange flavor was definitely present, but not so pronounced that you’d think “fruit loops.” That said, these look really good. Best Friday Ever, huh? Now that’s something to look forward to.
Thanks Tim! Sometimes I over-think things so went ahead and made the cookies (with large eggs!) before seeing your answer and they are really delicious. I had some leftover slivered almonds that I used for the tops rather than sliced, which are probably less pretty but no less tasty. Also, before I dusted on the powdered sugar, my bowl of coarse sea salt was speaking to me so I added a pinch on top of each cookie and then did the sugar. I highly recommend it!
I had just a bit of trouble with holding the integrity of the beaten egg whites – any tips for me? When I piped them through they softened greatly – almost flat. They baked up okay and folks love them (me, too!), but I’m wanting my next batch to be better. thx much!
Hi Kristin, When you beat the egg whites, make sure that the bowl and mixer are very clean and dry. Make sure no egg yolk sneaks into the whites. Also, make sure you are beating them long enough—the egg whites should hold stiff peaks before you attempt to fold them into the flour mixture. I am sure they’ll be perfect next time! Glad to hear you liked the flavor…
What a great recipe! I made these to bring to a party, but ended up not being able to go because of the weather. So, more cookies for me! Thanks for sharing it with us. And you’re right: They do taste like Fruit Loops!
I’m not much of a cook, but needed a few kinds of cookies to share with friends. These came out beautifully and delighted everyone who tried them. I gave some for an inflight snack to a friend headed home to Japan to see family for the holidays. She loved them so much that she saved the rest for her family to taste. Thanks for making these subtly delicious cookies accessible to those of us without advanced cooking skills.