Ingredients

The following ingredients have 32 Servings
  • 1/2 cup butter, (room temperature)
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon lemon zest
  • 2 tablespoons 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

Instruction

  • Cream together the butter and the sugar.
  • 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.
  • Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
  • 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.
  • Bake at 350 degrees for 15 minutes.
  • Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
  • 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.
  • 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.
  • Drizzle the icing onto the cooled cookies. Sprinkle the remaining lime zest over top before icing hardens.
  • Allow the icing to completely set and harden before packaging or storing the cookies.