Lemon-Lime Tea Cookies
Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.
Yield
24 servingsPrep
20 minCook
15 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
lime juice
freshly squeezed |
|
| ⅓ | cup |
milk, low-fat
1% or 2% |
|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
granulated white |
|
| 1 | each |
eggs
extra large |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
lime zest
grated |
|
| ½ | teaspoon |
lemon extract
optional |
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| Glaze and garnish | |||
| 1 | cup |
powdered sugar
confectioner's sugar |
|
| 1 | each |
lemon extract
small packet unsweetend "True Lemon" water enhancer crystals (optional) |
*
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 1 | tablespoon |
lime juice
freshly squeezed |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
lime zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
lime juice
freshly squeezed |
|
| 79 | ml |
milk, low-fat
1% or 2% |
|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
granulated white |
|
| 1 | each |
eggs
extra large |
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
lime zest
grated |
|
| 2.5 | ml |
lemon extract
optional |
*
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| Glaze and garnish | |||
| 237 | ml |
powdered sugar
confectioner's sugar |
|
| 1 | each |
lemon extract
small packet unsweetend "True Lemon" water enhancer crystals (optional) |
*
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| 15 | ml |
lime juice
freshly squeezed |
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
lime zest
grated |
|
Directions
Cookie dough:
Combine the lemon and lime juice with the milk; let stand 5 minutes.
In a medium bowl, combine flour, baking powder and baking soda; set aside.
In large mixer bowl, cream butter and sugar until light and fluffy. Beat in the egg and lemon extract; stir in lemon and lime zest and the milk mixture. In two additions, add the flour mixture to the creamed mixture. Refrigerate dough for 1 hour.
Preheat oven to 350℉ (180℃). Line cookie sheets with parchment paper. Drop chilled cookie batter by rounded tablespoons, two inches apart, onto prepared sheet pans. Bake each sheet individually for 12 to 14 minutes, until cookies are only very lightly browned at edges and on bottoms. Let cookies cool on baking sheet 1 to 2 minutes before removing to rack(s) to cool completely.
Glaze and garnish:
Stir together the confectioner's sugar, lemon and lime juice and lemon flavoring crystals until smooth. If you desire a thinner or thicker glaze, add more juice or confectioner's sugar as is appropriate.
In a small bowl, toss together to combine the grated lemon and lime zest.
Dip cookie tops briefly into glaze and tilt so excess will run off into bowl. Place glazed cookies on rack and sprinkle each cookie lightly with combined grated lemon and lime zest while glaze is still wet and unset (optional).
