Candied Peel Cookies Recipes

CANDIED PEEL COOKIES

Steps:

• Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
• Put the flour and orange zest into a mixing bowl and work in the butter.
• Add the sugar and candied peel and mix with your hands to form a stiff dough.
• Roll out the dough on a lightly floured surface to about 5mm|1/4" thickness and cut into rounds with a cookie cutter.
• Place on the baking trays and bake for 8-10 minutes until pale golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

CANDIED ORANGE PEEL COOKIES

Steps:

• Preheat oven to 375º, grease cookie sheets.
• Combine shortening, sugars, egg, sour cream, raisins, nuts and citron or orange peel. In a small bowl, stir together flour, baking powder, salt, cinnamon, cloves, and baking soda. Gradually add flour mixture to shortening mixture, stirring until blended.
• Drop by rounded teaspoons 2″ apart on cookie sheets.
• Bake for 9 to 11 minutes or until edges are lightly browned. Let cool. Makes approximately 42 cookies.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.