Sugar Glazed Lemon-Lime Cookies
Butter, softened, 1 cup
Sugar, 1 cup
Lemon & Lime rinds, individually-grated 2 tsp
Egg yolks, 2 ea
Vanilla, 1/2 tsp
Flour, 2 cups
Powdered sugar, 1 cup
Lime juice, 3 tbsp
In a mixing bowl, beat butter with sugar until fluffy. Beat in lemon and lime rinds, egg yolks and vanilla until combined. Stir in flour in 2 additions. Divide dough into thirds; wrap each in plastic wrap and refrigerate for 2 hours.
Roll out dough, using the LS-SET strips (about 1.8”-1/4:” thick). Using a 2” round cookie cutter, cut out rounds. Place about 1” apart on parchment paper lined cookie sheet.
Bake, 1 sheet at a time, in center of 350° F (177° C) oven, until set and edges are lightly golden… about 12 minutes. Let cool on pan on baking rack for 5 minutes. Transfer to cooling rack to cool completely.
Whisk powdered sugar and lime juice; brush over cookies.
Store in air tight container for up to 5 days, or freeze in layers, separated by waxed paper for up to 1 month.