Bergamot Dreams

You all know by now how I feel about the bergamot orange. It's my most beloved of the citrus, and next to the olive, my most loved fruit in general. The only thing the bergamot could do to make me happier would be increased availability. For years, I've longed for the day that other people started seeing this beautiful little guy and embracing the wonderful flavours bergamot can bring to nearly anything. I am, of course, always scouring the internet for new bergamot recipes. One thing I love the most about the "blogosphere" is that you have the opportunity to read and use recipes that simply never would have occurred to you to make otherwise. Recently, this happened to me when I was reading through my favourite food blogs. Lo and behold, a DUO of bergamot recipes on Hungry Cravings! Initially, I thought I would make her custard, but I am always so lazy about going to the store that the cream got in the way of me making these. Someday, someday. Instead, I chose to make these beautiful little bergamot dreams.

I zest all the oranges that don't go into curd or marmalade when I get them, then I dry the zest. Next year when I get more (somehow I believe I managed to miss this year's season. In fairness I really only need to place an order once every other year, given the quantities I buy at one shot), I think I may freeze some rinds so I'll have fresh bergamot zest available to me. Regardless, I only had dried zest but it still worked perfectly. I also increased the amount of juice, since where it comes to bergamot, subtlety is not something I know much about. My changes will be in italics, as per usual. For those without access to bergamot, feel free to make these with any other citrus. I can't imagine they wouldn't be just as good with another. Hope you enjoy!

"1 ¾ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon kosher salt
6 ounces (1 ½ sticks) unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon grated Bergamot orange zest (1/2 tablespoon dried and crumbled zest)
2 tablespoons freshly squeezed Bergamot orange juice (4 tablespoons frozen then thawed juice)

Preheat the oven to 350˚F. Whisk together the flour, cornstarch, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and 1/3 cup of the powdered sugar on medium until creamy. Add the orange zest and juice and mix on low until blended. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. (At this point I chilled the dough for about 20 minutes because the extra juice I added made the dough slightly sticky. Chilling the dough is at least in part responsible for my increased baking time). Drop the dough by the tablespoonful onto parchment-lined baking trays, roll each portion of dough into a ball, and arrange the balls about an inch apart. Bake for 16 to 18 minutes, or until lightly browned on the bottom but still pale on top. Transfer cookies to a rack and let cool for about half an hour, or until barely warm (for me, because I don't use my heater in the winter, this was really only about 15 minutes). Roll each cookie in the remaining 2/3 cup of powdered sugar to coat.

Makes 32 to 34 cookies. Use lemons or limes if Bergamot oranges are unavailable. Cookies keep for several days in a tightly sealed container in a cool, dry place. Perfect with a cup of Earl Grey tea. " (I got 20 cookies, but I probably made them a little big, and I did have to cook them 20 or 22 minutes)

My picture is not that great, as per usual, and I used less rolling sugar since I liked the sweetness it already had, so please go look at the original recipe to see how they really are supposed to look. :)