8 oz Unsalted butter, softened 4 Egg yolks
1 1/2 c Sugar 3 tb Fresh lemon juice
2 tb Minced lemon zest 3 tb Fresh lime juice
2 tb Minced lime zest 3 c Unbleached all-purpose flour
1/4 ts Salt – (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.)
Yields
48 servings