The perfect tea cookie: lovely texture, not too sweet and so refreshing and light. I wanted more citrus flavor so I used equal amounts of lime and lemon zest, lime and lemon juice and added a packet of unsweetend "True Lemon" water enhancer crystals to the dough. I let the dough chill in the fridge for about an hour before dropping the batter with a tablespoon measure onto parchment-lined baking sheets. They took exactly 14 minutes to bake to the perfect doneness, still holding their shape with slightest browning on the bottoms. I didn't even need to let them rest on the sheet pans for 5 minutes before removing to cooling racks. I wanted a thicker glaze, so I used confectioner's sugar, lime and lemon juice, and 1/4 tsp. lemon extract. I dipped the tops of the completely-cooled cookies in the glaze, tipping them to let the excess drip off. Garnished with a bit of additional lemon-lime zest. This recipe is a keeper. I can foresee myself making these often, and not just for my family. Thank you so much for this wonderful recipe.
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The perfect tea cookie: lovely texture, not too sweet and so refreshing and light. I wanted...