Tropical Blossom Cookies

This recipe, from Bridget L. of Norwalk, won third place in our 2019 Iowa State Fair Unique Cookie Contest.

1 Cup all-purpose flour
1/2 Cup cornstarch
1/4 tsp Anise Seed, crushed
1/4 tsp Kosher Salt
1/2 Cup butter, softened
1/4 Cup Blood Orange Olive Oil
1/2 tsp Vanilla Paste

1/4 Cup mango jam

Cream Cheese Mixture:
4 oz cream cheese
2 tsp powdered sugar
1/2 tsp Blood Orange Olive Oil
1 tsp Sicilian Lemon Balsamic Vinegar
orange food coloring

1/2 Cup powdered sugar
1 tsp Sicilian Lemon Vinegar
yellow food coloring

In a small bowl, stir together flour, corn starch, anise seed, and salt.

In a medium bowl, beat butter. Add 1/3 C powered sugar, blood orange olive oil, and vanilla paste. Mix until ingredients are just incorporated.

Add flour mixture and beat until combined.

Wrap dough in plastic wrap and shape into a 12 inch “log.” Refrigerate at least 1 hour or overnight.

Preheat oven to 325°F.

Cut 1/4 inch thick slices from the log. Place each slice on parchment-lined cookie sheets. Make a little indentation in the center of each cookie. Place 1/2 tsp mango jam in each middle-of-the-cookie indentation.

Bake 12-14 minutes, or until cookie edges are slightly golden. Cool for one minute on the cookie sheet then transfer to wire cooling rack to cool completely.

Once the cookies have cooled, make the cream cheese mixture by combining all the ingredients in a medium bowl. Mix well. Transfer mixture to plastic bag with the corner snipped off (or use a piping bag).

Make the drizzle by stirring together ingredients, thinning out as needed.

Top each cookie with a small amount of cream cheese frosting and drizzle.