Ingredients
Scale
- ½ cup Land O Lakes® Butter with Canola Oil, room temperature
- ¾ cup granulated sugar
- 1 egg yolk
- ½ cup tangerine (or orange) juice
- 2 tablespoon tangerine (or orange) zest plus more for garnish
- 2 ½ cups all-flour plus more for kneading
- ¼ teaspoon baking soda
- powdered sugar for dusting
Instructions
- Preheat oven to 375° F. Line a large baking tray with parchment paper. Set aside.
- Place Land O Lakes® Butter with Canola Oil in the bowl of a stand mixer and mix for 30 seconds on medium speed. Add sugar and egg yolk and continue mixing. Add juice and zest and mix for 30 seconds more or until completely combined. Decrease mixing speed and add flour, ½ cup at a time, add baking soda. Dough should be crumbly but wet.
- Sprinkle a working surface with a 2 to 3 tablespoons flour. Transfer dough to working surface and knead into a smooth ball. Take a piece of dough from ball and roll out with a rolling pin. Cut out 2-inch circles with a cookie cutter and place on parchment paper-lined baking tray.
- Bake for 15 minutes, remove from oven and let cool. Transfer to a cooling rack and dust with powdered sugar and tangerine zest before serving.