The DU Lounge

In the old Betty Crocker Cookbook - the one everyone's mom had - there was a recipe for Citrus Slice Cookies. These were a refrigerator cookie that looked like a lemon, lime or orange slice. I didn't have the recipe so I field-modified a sugar cookie recipe to do the same thing and it was REALLY popular. I found the actual recipe and I think I'll just stick with what I have been doing.

The difference: The official recipe calls for making a batch of cookie dough, dividing it into either three (if you're just doing orange and lemon) or four (if you're also doing lime) then coloring two of them and adding citrus zest for flavor. You stick these chunks of dough in the fridge for an hour, turn them into logs then chill the logs for an hour. What I do is make three or four entire batches of dough. one for each color, and use LorAnn Candy Oils - EXTREMELY concentrated flavoring - to get the flavor. They also want you to use supermarket-grade liquid food coloring; I use confectioner''s-grade gel coloring because it's more vivid. I add both during the "creaming the butter" stage rather than kneading it in after it's been made. Doing it this way gets you an absolute shitload of cookies and requires two pounds of butter but since I make cookies for office parties it's okay.

I also have my Chocolate Chip Snickerdoodle (make standard snickerdoodle recipe using pumpkin pie spice instead of just cinnamon, add 1 cup of miniature chocolate chips to the dough) and my Chocolate Covered Raisin Cookies (make a Toll House cookie recipe with chocolate-covered raisins instead of chocolate chips) that have been very well received. Our HR person declared the Chocolate Chip Snickerdoodle "the best damned cookie I ever ate."