Using a very sharp knife, slice clementines crossways into 1/8-inch thick rounds.
Add sugar and water to a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring to dissolve the sugar. Add the clementine slices, and bring the mixture back to a simmer. You want to make sure the slices are mostly submerged under the liquid. Drop the heat to medium-low, cover, and let the slices cook for 10 minutes. Stir the mixture twice during that time period.
Take the saucepan off the heat, uncover, and let cool for 10 minutes. Using a slotted spoon, carefully transfer the clementine slices from the saucepan to a cooling rack. Let cool a bit more, and then use for cookies above. Or enjoy as is. Once completely cooled, any leftover candied clementine can be stored in the fridge for up to 1 week.
