Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Mexican Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Unsalted butter, softened
1 1/2 c Sugar
2 tb Minced lemon zest
2 tb Minced lime zest
1/4 ts Salt
4 Egg yolks
3 tb Fresh lemon juice
3 tb Fresh lime juice
3 c Unbleached all-purpose flour
- (approximately)
These are nicely crisp and are very good with a
fruit-based dessert.
In a bowl, preferably of an electric stand mixer,
cream together the butter, 1 cup of the sugar, the
lemon and lime zests, and salt. One at a time beat in
the egg yolks; stir in the lemon and lime juices. Add
2 1/2 cups of the flour and mix until just combined.
Transfer the dough to a container and chill it for at
least 2 hours. (The dough can be prepared up to 3 days
ahead and refrierated or frozen for up to 1 month.
Defrost the frozen dough in the refrigerator before
using.) Position racks in the upper and lower thirds
of the oven and preheat the oven to 375F. Grease
several baking sheets. Working in batches, by rounded
tablespoonfuls, measure out the chilled dough and form
it into 1-inch balls. Place the balls of dough on the
baking sheets, spacing them well apart. Use the
remaining flour to coat the flat bottom of a glass or
measuring cup. Flatten the balls into 2-inch rounds
about 1/4-inch thic, reflouring the glass a necessary.
Bake the cookies, exchanging the position of the
sheets on the racks from top to bottom and from front
to back, for about 10 minutes or until the cookies are
crisp and the edges and bottoms are lightly colored.
With a spatula, transfer the cookies immediately to
parchement paper and sprinkle with generously with the
remaining 1/2 cup of sugar. (The cookies can be baked
1 day ahead and stored in an airtight container.)
