Tangerine Kumquat Rounds

Kumquat Slices 

15 kumquats, rinsed and dried
1 cup water
1 cup granulated sugar
2 TBSP light corn syrup

To make the kumquats

1. Line a baking sheet with aluminum foil.
   
   
2. Using a small sharp knife, cut 1/4" off the ends of each kumquat.
   
   
3. Cut the kumquats crosswise into 1/8" slices.
   
   
4. Remove the seeds as you slice the kumquats.
   
   
5. In a small saucepan, combine the water, sugar, and the corn syrup.
   
   
6. Bring to a boil over medium-high heat, stirring just until the sugar is dissolved.
   
   
7. Add the kumquat slices, reduce to a simmer, and simmer until they are translucent and tender, about 20 minutes.
   
   
8. Increase the heat to high and cook the syrup until it registers 220 F on a candy thermometer.
   
   
9. Immediately remove from the pan the heat.
   
   
10. Drain the kumquats, discarding the syrup.
    
    
11. Using a spoon, carefully transfer the slices to the lined baking sheet, making sure they do not touch.
    
    
12. Let cool while you make the cookies.
    

Cookies
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 tsp finely grated tangerine zest

To make the cookies

1. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to blend and set aside.
   
   
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until smooth.
   
   
3. Beat in the zest and vanilla.
   
   
4. At low speed, gradually add the flour mixture, mixing until the dough starts to come together in large clumps.
   
   
5. Wrap in plastic wrap and refrigerate for 30 minutes, or until firm enough to roll.
   
   
6. Position rack in the center of the oven and preheat to 350 F. Line two baking sheets with parchment paper.
   
   
7. Place the dough on a lightly floured surface.
   
   
8. Using a rolling pin, roll out the dough into a thickness of 1/8".
   
   
9. Using a 1 3/4" fluted cookie cutter, cut out as many rounds as possible and arrange them an inch apart on prepared cookie sheet.
   
   
10. Gather up scraps and reuse them to make more cookies.
    
    
11. Place candied kumquat slice on top of each cookie and sprinkle with coarse sugar.
    
    
12. Bake cookies, one sheet at a time, for 9 to 11 minutes, until they are set and golden brown on the bottom. Transfer the cookies to a wire rack and cool completely.