Lemon and Lime Cookie Crisps

• Vegetarian

• Produce

  • 1 tbsp Lemon, fresh zest
  • 1 tbsp Lime, fresh zest

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 3/4 cup White sugar

• Dairy

  • 1/2 cup Butter

Found on prettypracticalpantry.com

Ingredients

• ½ cup butter, room temperature
• ¾ cup white sugar
• 1 egg, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lime zest
• ½ teaspoon vanilla
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cup all purpose flour
• 1 ½ cups confectioner’s sugar

Directions

• Cream together the butter and the sugar.
• Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, lemon zest, lime zest, and vanilla. Stir together well.
• 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.
• Do not place the batter too close together. These cookies need room to flatten and spread out while baking.
• 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 1½ 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.
• Allow the icing to completely set and harden before packaging or storing the cookies.