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Category: Cookies
Prep Time: Cook Time: Total Time:
9 tablespoons unsalted butter
3/4 cup powdered sugar
1½ cups all-purpose flour
2 teaspoons finely grated lime zest (I used the zest of one lime)
2 teaspoons finely grated lemon zest (I used the zest of one lemon)
1/3 cup sour cream
1 tablespoon lemon juice
Orange Icing
1 1/4 cups powdered sugar
2 teaspoons finely grated orange zest (I used the zest of one orange)
2 tablespoons orange juice
Preheat the oven to 350 degrees F. Light grease two baking trays. I used parchment paper. Place the butter, powdered sugar, flour and lime and lemon zest in a food processor. Process for 10 seconds or until the mixture resembles fine breadcrumbs. Add the sour cream and lemon juice and process for 10 seconds or until the mixture is finely combined.
Drop level tablespoons of mixture onto prepared trays, allowing room for spreading. (I used a cookie scoop and flattened the dough slightly.) Bake for 15 -20 minutes or until lightly golden. Cool completely on wire rack.
To make orange icing, combine the icing sugar, zest and juice in a bowl. Stand the bowl over a pan of simmering water, stirring until the icing is smooth and glossy. Spread the icing over the cookies with a flat-bladed knife. I just dipped the tops of the cookies in the icing.
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CITRUS COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
9 tablespoons unsalted butter
3/4 cup powdered sugar
1½ cups all-purpose flour
2 teaspoons finely grated lime zest (I used the zest of one lime)
2 teaspoons finely grated lemon zest (I used the zest of one lemon)
1/3 cup sour cream
1 tablespoon lemon juice
Orange Icing
1 1/4 cups powdered sugar
2 teaspoons finely grated orange zest (I used the zest of one orange)
2 tablespoons orange juice
Preheat the oven to 350 degrees F. Light grease two baking trays. I used parchment paper. Place the butter, powdered sugar, flour and lime and lemon zest in a food processor. Process for 10 seconds or until the mixture resembles fine breadcrumbs. Add the sour cream and lemon juice and process for 10 seconds or until the mixture is finely combined.
Drop level tablespoons of mixture onto prepared trays, allowing room for spreading. (I used a cookie scoop and flattened the dough slightly.) Bake for 15 -20 minutes or until lightly golden. Cool completely on wire rack.
To make orange icing, combine the icing sugar, zest and juice in a bowl. Stand the bowl over a pan of simmering water, stirring until the icing is smooth and glossy. Spread the icing over the cookies with a flat-bladed knife. I just dipped the tops of the cookies in the icing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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