Recipe by Therese Massaad
"Sugar cookies with a definite citrus flavor. For lime cookies substitute lime juice, lime zest, and green food coloring. For orange cookies, substitute orange juice, orange zest and orange food coloring."
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yellow food coloring
1 1/2 cups
These are easy to make and SO tasty... I had never baked cookies on my own before and I was so eager to nibble on something sweet that I didn't take the time to put the dough in the refrigerator. Does that step really make that much of a difference? Because I can't imagine these cookies tasting any better!
I tried a recipe with just a slight variation before I found this exact one and this one is much tastier due to the use of the juices, not just the zest. Also if you cut the slice in 1/2 it looks more realistic like a fruit slice.
only ok...I definitely have had better. Probably will not make again.
Very Good Recipe
I chose to make the lime version of these. The dough came together well and felt similar to a shortbread dough. I refrigerated for 4 hours as stated in the recipe. It was when I started slicing them that my problems began. I only got 18 out of the dough so I thought I must have sliced them too thick, I suppose they were about 1/4 inch thick. However when I pulled them out of the oven after 8 minutes I found that if anything I should have cut them thicker. They had spread quite a bit and were very thin. They also weren't done so I put them back in the oven for a further 2 minutes. Because they were thin I had some trouble getting them off the cookie sheet, I lost about half the batch that way. It's a shame I can't rate these higher because my daughters said that those I managed to salvage did taste really good. Maybe it was something I did and someone else will have more luck. Thanks for letting me try.
This wasn't bad. I left them in a few minutes longer. I also added a bit too much flour, just a bit, so I squeezed half a lemons juice into the batter. But, I like lemon a lot and I like it stronger. It's not bad. Maybe needs more sugar as a result of the added lemon.
I'm rating this 4 stars only because I tweaked the recipe. Instead of adding the lemon zest to my batter, I whizzed it with the flour in my food processor, let it sit for 15 minutes, then sifted out the zest bits. Then I sectioned half a lemon and separated out the palps and mixed it into the dough after I mixed in the flour. It gave the intense bursts of lemon I like in my cookies without having to add extra sugar to balance it.
Awesome! I always melt the butter, then add the sugar and mix before adding the other ingredients. This makes the cookies super chewy. I found that this recipie had a nice, strong lemon flavor that popped against the powdered sugar I dipped the cookies into right after they came out of the oven. Also, I found it easier to get a soft, chewy cookie by lowering the temp and baking them about eight minutes longer than recommended.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 35
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