Clementin Cookies

Hello, everybody!! It's almost February and that means I am CRYING over the lack of fresh food. I just hit a wall in February, mostly because all of our garden stores are dwindling. Our canning always seems like such a huge project until we get through the winter and... not so much. We end up buying more and more from out of state because I can't live without fresh produce. I spend a lot more time reminiscing over our delicious summer food.

 Looking back on peach season!

 This most perfect pear.

 OK, this isn't produce but I saw it and thought, "Ooooh, I need to run to the panedaria!"

 So many peaches!

 Last year our grapes were hit with a fungus but this year, we're prepared!

 YEARNING.

 I can't wait for blueberry season again!!

 It's always horribly hot- around 110F but we pick fast and usually get about 30 lbs in half an hours. Lots of hands!

 And I remember when I thought I had too many pears and had better give some away. My kingdom for a fresh pear!

 Our rainbow of heirloom tomatoes!

 Oh, the dishes we made!

Ok, and lots of desserts. This is upside down and I think it was only a month ago. Leftover cranberry orange sauce made into a cobbler...
                                    
But despite the terrible trials of winter, we always get fruit baskets from friends. My brother sends us orange and grapefruit boxes from Florida. DELICIOUS. So, to me, winter also means orange season! California's orange season is around January and we get some incredible citrus up this way.

So, I made clementine sugar cookies and FORGOT TO TAKE PICTURES. But I' going to share the recipe anyway because it was so delicious. And I'm adding free pics from Pixabay, my favorite free picture site.

 So, they looked nothing like this, but isn't this a great picture?

Preheat oven to 350F
Ingredients:

1 1/2 cups powdered sugar  

1 cup butter or margarine, softened

1 teaspoon vanilla

2 tsp orange zest

2 TBS clementine juice

1/2 teaspoon almond extract

1 egg

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

 Mix all dry ingredients together, then add vanilla, butter, orange zest, clementine juice, egg. Mix thoroughly.

Glaze:

2 cups powdered sugar

 dash of salt

3 TBS clementine juice

This still isn't what they looked like but it's a little closer. So, bake at 350F for about 7 minutes. I made mine about the size of a silver dollar because I think they're so cute.

Remove from the oven and glaze with the clementine topping. It should be thin, not like a frosting.

Next time I'll get pictures!