Tahitian Satsuma Cookies

Tahitian Satsuma Cookies

• 1 ½ cups Butter
• 1/2 cup Granulated White Sugar
• 1 1/2 cups Brown Sugar
• 2 boxes (3.4 oz) Instant Vanilla Pudding, dry
• 4 eggs
• 2 teaspoons Vanilla
• 2 teaspoons Baking Soda
• 4 1/2 cups Flour
• ½ cup white chocolate chips​

Glaze

• 4 T Butter
• 5 drops Tangerine essential oil (may be omitted)
• 4 cups powdered sugar
• Juice of 2 Clementine Tangerines
• 1 teaspoon Tangerine zest (may be omitted), mixed with a little granulated sugar.​

Instructions:

1. Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
2. In a small bowl, rub some granulated sugar and Clementine Tangerine zest together, using your fingers, until fragrant. Add 5 drops of Clementine essential oil, mix and set aside.
3. Whisk the flour, baking soda in a small bowl and set aside.
4. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
5. Add the dry pudding mix and mix.
6. Beat in the eggs, one at a time, and then mix in the vanilla.
7. Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart
8. Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 11-12 minutes.
9. Cool the cookies on the baking sheet and then transfer to a wire rack.
10. Once cookies are cool, mix the powdered sugar and clementine tangerine juice together. Depending on your desired consistency, you can add more or less powdered sugar.
11. Drizzle glaze on top of cookies and let sit until glaze has hardened.
12. Store cookies in an airtight container or freezer.