Have you tried Ojai Pixie Tangerines from Melissa’s Produce?
Pixies are the best tasting tangerine available on the market today. Pixies are sweet, seedless and easy to peel. Their segments separate neatly making them the perfect healthy snack and great for kids.
The Pixie is a special variety, and it can only come from one place — the Ojai Valley, located in Southern California. Ojai is one of the world’s few East-West facing valleys, so the sun shines on the fruit all day long. Attempts at growing Pixie trees elsewhere don’t result in the same flavor profile as those from the Ojai Valley.
These tangerines are loaded with vitamin C, antioxidants and other essential nutrients which help maintain immunity and a health circulatory system.
If you can't find Pixie Tangerines in your grocery store, you can order them directly from Melissa's Produce.
Here are some way to enjoy tangerines:
Boost your immune system with freshly squeezed juice
Peel and add tangerine segments to water and allow to sit overnight in the refrigerator for a delicious infused water
Wake up green salads and dressings with their sweet citrus flavor
Add the zest and juice for baked goods
Make a delicious smoothie for a healthy breakfast
My ten year old grand daughter and I enjoy tea together every night so I thought cookies made with Pixie Tangerines would be great to have with our tea ritual. These are so easy to make for kids, I filmed my grand daughter making the cookies.
For variation, you can also add some lemon juice or zest.
Tangerine Cookies
makes 16–20 depending on size
Wet Ingredients
4 Tablespoons butter, room temperature
1/2 cup sugar
1 egg, room temperature
1/4 cup tangerine juice
1 Tablespoon tangerine zest
1/2 teaspoon vanilla extract (or almond extract)
Dry Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Icing
1/2 cup powdered sugar ( more as needed)
2 Tablespoons tangerine juice
1 teaspoon tangerine zest
Optional: zest for garnishing
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat butter and sugar together using an electric mixture until combined. Add in egg and beat until combined. Add in tangerine zest, juice and vanilla and continue to beat until combined.
In another bowl, whisk the dry ingredients together Slowly add to the wet ingredients and beat together until combined.
Drop about one Tablespoon of dough onto the baking sheet. Bake for 12-14 minutes or until edges / bottom begins to brown. Transfer to a wire rack to cool completely before topping with icing.
Icing: In a small bowl, add powdered sugar, tangerine juice and zest. Mix together and add more powdered sugar or juice as needed, depending on consistency desired.
Dip the top of the cookies in the icing. Drizzle remaining icing on top and garnish with zest, if desired.