- 14 (approx) kumquats
- 1 cup (250 mL) granulated sugar
- 1-1/3 cups (325 mL) all-purpose flour
- 1-1/4 tsp (6 mL) baking powder
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) each ground allspice, cinnamon and nutmeg
- 1/2 cup (125 mL) butter, softened
- 1 egg
Cut each kumquat in half lengthwise; squeeze out any juice into sieve set over small saucepan. With small spoon, scrape out inside flesh and seeds and discard. Cut peel into julienne to make 1/2 cup/ 125 mL. Place in small saucepan with 1/3 cup/75 mL of the sugar and 1/4 cup/60 mL water; cook over medium heat until liquid evaporates and peel is steeped in thick syrup (like melted marmalade), about 10 minutes. Let cool.
Whisk together flour, baking powder, ginger, allspice, cinnamon and nutmeg; set aside. Beat butter and remaining sugar until light and creamy. Beat in egg. Stir in kumquat mixture. Gradually stir in flour mixture to form dough; chill dough for 30 minutes. Drop cookies by rounded teaspoonfuls/ 5 mL, using hands to round off and tucking in any strands of kumquat, onto parchment paper–lined cookie sheet, about 2 inches/5 cm apart. Bake in 350F/180C oven until edges are golden, about 10 minutes.
Makes about 4 dozen cookies.