*  Exported from  MasterCook  *
 
                             LEMON-LIME COOKIES
 
 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.)
  
 
 
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