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.
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 toeat 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. Mouth watering tartness with a sweet white chocolate chaser.
Kumquat White Chocolate Chip
Makes 3 dozen cookies
- 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
- 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 over beat the mixture.
- Stir in the white chocolate chips.
- 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.
* After I wrote this post, I realized I had completely forgot to google this combination to see if a similar recipe has been posted somewhere else. When I did, this kumquat cookie recipe popped up from about.com which also contains macadamia nuts. Great idea! I will try adding them next time.