21. Lemon and Lime Cookie Crisps
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lime zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 ½ cups confectioner’s sugar
Instructions
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Cream together the butter and the sugar.
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Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, the lemon zest, 1 tablespoon of lime zest, and vanilla. Mix together.
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Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
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Using a small ice cream scoop, place equal amounts evenly spaced on a baking sheet that has been lined with a Silpat pad or parchment paper. The dough is quite wet and sticky, so a spring-form ice cream scoop is highly recommended.
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Bake at 350 degrees for 15 minutes.
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Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
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Once completely cooled, prepare the icing by whisking together 1 1/2 cups of confectioners’ sugar with 1 tablespoon each of lemon juice and lime juice.
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Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a silky smooth icing.
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Drizzle the icing onto the cooled cookies. Sprinkle the remaining lime zest over top before icing hardens.
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Allow the icing to completely set and harden before packaging or storing the cookies.
Originally posted 2019-03-12 14:02:07.
