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This was the last thing I was able to make out of my friend Trudi’s orchard in Temecula, CA before I had to fly on to NYC.
Boo hoo.
Like I said previously, I could have baked out of her orchard every day for a week. I had just finished the Vanilla Cupcakes filled with Pink Grapefruit Curd and Topped with Pomelo Buttercream and was gazing off the kitchen balcony when I spotted the kumquat tree.
Trudi’s husband George suggested I bake something with them since they were falling off the tree at a rate no one could keep up with. As I scrambled outside to pick some trailed by two of Trudi’s little ones who wanted to “help”, a vision of a kumquat cookie danced in my head.
Even though they were scrumptious, After tasting one of these little orange beauties, I felt they needed something sweet to further balance out the tartness. So white chocolate chips it was.
First I pureed the kumquats in a food processor. NOTE: Please do what I failed to do. Split them in half first and gently squeeze out the pits.
Because I like to eat them whole with the pits, I forgot they had any. Consequently, I ended up spending a significant amount of time fishing the pits out of the puree.
I added the puree and white chocolate chips to a sugar cookie batter base.
The dough is a bit more sticky to work with because of the puree, but they come out soft and chewy. Mouthwatering tartness with a sweet white chocolate chaser.
Kumquat White Chocolate Chip
Sugar Cookies
Sugar Cookies
Makes 3 dozen cookies
Ingredients:
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon salt
- 1+1/2 sticks of butter softened
- 1+3/4 cup granulated sugar
- 1 cup kumquat puree (about 2 cups of fruit)
- 1 12 oz bag of white chocolate chips
- 1 Egg
Directions:
- Preheat oven to 350 Degrees, line two cookie sheets with parchment paper.
- Wash and dry the kumquats.
- Cut each kumquat in half and gently squeeze the seeds out of each half taking care not to lose too much juice.
- In a food processor or blender puree the kumquats.
- Combine flour baking soda, baking powder, and salt. Whisk together and set aside.
- In another bowl beat the butter and sugar until creamy (about 3 minutes.)
- Add the egg and beat until combined.
- While beating, alternately add the kumquat puree and flour mixture until both are just mixed in. Don’t overbeat the mixture.
- Stir in the white chocolate chips.
- The dough will be extra sticky to work with. Grease a spoon and your fingers. Use both to form balls and transfer to cookie sheets.
- Bake for 8-10 minutes or until the cookies just start to get a hint of a light golden color on the edges.
- Transfer to a wire rack and let cool.
4 comments
I love kumquats! This is such an interesting way to use them, I may just have to try it!
WOW..fresh kumquats?! what can be more awesome than that? Yums!
Wow… wow…. wow. What a great recipe.
J ~ D and Z here…as fast as Auntie Lora could scoop these cookies off of the cookie sheet….they disappeared! We won't confess, but I'm sure you can imagine 3 little people crowded around and the 6 little hands that helped in "the disappearing act!" Some of these cookies managed to be hidden from all hands (our Mama's stash), but the balance of the treats vanished when our Papou (Grandfather) came over to visit with our Dad in the kitchen! Please, double the recipe when you make these as they disappear way too fast!!!!! We miss our Auntie Lora and all of her treats and love!