I’ve been told time and time again that baking is like chemistry. Baking isn’t like chemistry. Baking is chemistry. No please, wait don’t run away yet! I promise I’m not going to launch into some complicated explanation about gluten and fats etc. I barely passed chemistry in high school so I couldn’t do that even if I wanted to. The point I am going to make though is that I’m starting to see why I almost failed high school chem judging by the mistakes I make when I bake.
More mistakes Rebecca?Really? Wow didn’t see that one coming from a mile away or anything. So I found this awesome-looking recipe on Jelli’s blog (Jellibean Journals) and thought hey I’ll give this a go and substitute the shortening for butter (I tend to err away from shortening and lard in recipes, which is simply a personal preference) and orange juice for clementine juice because that’s all we have in the fridge right now. Then I thought ok, I’ll tweak a few minor things–add a hint of vanilla, some tangerine zest. You know the drill.
All was well until I decided to halve the recipe. I halved everything perfectly except for one crucial element: the butter. The one thing I was actively changing to Jelli’s recipe crashed and burned the most spectacularly. So I do apologize to her great-grandma for totally messing up her recipe! Thank you for the inspiration though :).
There is good news though! With a good amount of finger-crossing and throwing in additional ingredients, these cookies turned out to be absolutely divine! They are tender and soft with just the right amount of tangy citrus. I usually have decent willpower when it comes to my own desserts, but these cookies got the best of me. I urge you to test out my frankenstein clementine (hey that rhymes!) cookies asap because they are just that fantastic! I’m not going to lie, things like this is why I almost failed chemistry. I may be able to save a cookie recipe with some first aid and a few tweaks, but once that hydrochloric acid starts reacting it’s all over. So here’s to baking–a better version of chemistry that I can actually do (most of the time)!
Preheat oven to 350°F
-2 sticks of butter
-1 c sugar
-1/2 c plain yogurt/sour cream (I used 2% greek yogurt)
-1 tsp orange zest
-1/4 c clementine juice (freshly squeezed is preferable)
-1/2 tsp vanilla
-1/2 tsp baking soda
-2 1/2 c flour
-1/2 c clementine juice
-Powdered sugar (add as much as you like to get your preferred consistency)
-A tiny splash of lemon extract if you have it. This just helps enhance the citrusy flavor.
*Preheat oven to 350ºF
1. Cream together butter, sugar, and vanilla.
2. Add in egg, yogurt, and juice (the mixture may curdle a bit, but it’ll smooth out in no time once the flour is added)
3. Mix in the baking soda and flour.
4. Refrigerate dough for 30+ minutes.
5. The dough will be sticky so you may want to wet your hands before rolling the dough into small balls and placing on a greased cookie sheet.
6. Bake for 12-14 minutes or until the edges turn golden brown.
7. Wait until the cookies cool and then cover in glaze.