Growing most types of fruit from seed is generally a bad idea. There is a high chance the fruit will not be as good as the parent variety. For those of you who are not aware of how this works, in nature fruit species can have a lot of genetic diversity from generation to generation. When a good producing tree is found, it then gets propagated from cuttings. People usually do not want to take the trouble of growing a fruit tree from seed when they do not even know whether the fruit will be good. Generally though, lemons produce truer to seed than oranges do. Not talking about citrus here, but for fruit trees in general, it is theoretically possible to breed fruit that produces truer to seed, but it takes many more generations of breeding. These are often traditional heirloom varieties that have been around a long time. Whereas the seed from a Navel orange will not really result in a Navel variety, some of these heirloom varieties can essentially be continually propagated from seed. The terms "heirloom", "true to seed", and fruit "variety" can all be very relative and ambiguous terms.

I think you got the correct recipe at Recipe Exchange, right?

I keep several packages of European Orange Zest and Lemon Zest in the freezer. These are available from King Arthur Flour, very convenient to use and far superior in flavor than using most fresh citrus. I also keep European Candied Orange Peel and Lemon Peel in the freezer. Both the zest and peel ingredients add the "mmmmm" to plain cookies, muffins, or scones with an unexpected citrus taste that certainly brightens the flavor of the baked goods. The addition of Orange Zest to the Kansas Wheat Commission recipe for Whole Wheat Sugar Cookies (see link below) is almost a secret ingredient that really adds an unexpected flavor. If I want them to have an additional "something", I'll also add finely chopped candied orange peel. People always rave about the taste, and I believe it's the combination of spices and European Orange Zest and European Orange Peel. Such simple ingredients for such a superior flavor from the zest and peel. In this recipe, if I leave the orange zest out, they simply taste like a Snickerdoodle, which is just fine. I also add the zest while mixing the butter/sugar. This helps distribute the flavor better, in my opinion. -Grainlady Here is a link that might be useful: Whole Wheat Sugar Cookies/KS Wheat Comm.

I have already gifted every one I care to give them to. Next step would be to walk down the street knocking on doors (which I have done before). But I have not had a good reception with such sharing before so I am not inclined to do it again. Spritz are so much work that I don’t want to throw them away on the unappreciative. I have written on the recipe card to make 2 fewer batches next year. Tins I have plenty of. I buy them as I see them in resale shops during the year, as no one ever returns them. At least for now I will pack up what I have. One advantage to that is if I have to go out to the garage to eat cookies, it might slow me down. ;) I’m thinking about bagging a stack of 5 cookies then putting them in the tins, so I can go get "one serving" at a time. .