Flavored Sugars Citrus Sugar Recipes

FLAVORED SUGARS CITRUS SUGAR

Steps:

• Place the sugar in a bowl of a mini food processor. Carefully remove the zest from the lemon and orange using a fine grater. If you use a square grater, wrap it in plastic wrap. This makes it easier to remove all of the zest that clings to the grater. Scrape the zest into the sugar in the processor. Process for 15 to 30 seconds to blend.
• Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using
• Place the lavender in the bowl of a mini food processor or spice mill. Process until ground into a fine powder. Add the sugar and process for a few seconds to combine.
• Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using.
• Place the spices in the bowl of a mini food processor or spice mill. Process until ground into a fine powder. Add the sugar and process for a few seconds to combine.
• Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using

ORANGE-FLAVORED SUGAR

Steps:

• Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

CITRUS SUGAR COOKIES

Steps:

• In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.
• Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.
• Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.