Citrus Cookies

I like to make baked goods for people even though I don't typically eat them myself. My sisters always get angry at me during the holidays because I love to bake and bake but make others eat them. Whatever, they will get over it. Anywho, I just moved to Florida so now all my gifted bake goods consist of something "bright" and sunny" - hence Citrus Cookies.

Recipe:

Dough

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup sugar
• 2 tablespoon finely grated citrus zest (a mix of lime, lemon, orange, and grapefruit)
• 2 large egg yolks, room temperature
• 2 - 3 tablespoon some sort of fresh squeezed citrus juice reduction (same as zest)
  
• 2 cups White Whole Wheat Flour
• 1/4 teaspoon soda
• 1/4 teaspoon fine salt

Icing

• 1 cup confectioners' sugar, sifted
• 1 tablespoon finely grated citrus zest (the same flavor of the cookie)
• 2 to 3 tablespoons citrus juice reduction (the same flavor of the cookie)

Direction:

First preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone mat (this is the ideal but my mats got lost in the move - or I never had them I cannot remember - but i used a spritz of olive oil).

Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the juice reduction.

Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing until just combined.

Scoop the dough with a small cookie scoop. Space the cookies about 2-inches apart on the prepared pans. I like to punch down the middle a bit to help it cook evenly. Bake the cookies 15 to 17 minutes. Transfer to a rack to cool.

For icing: Mix the confectioners' sugar, juice reduction and zest in a medium bowl. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Place tin foil under the cooking racks and spoon icing once cookies have cooled to just above room temp. Dry cookies on rack. Serve.

Store in an airtight container for up to 4 days.

Alternatives:

- I think you could use any citrus combination. I would like to try a pure grapefruit or key lime version.
- I would also like to try these with reduced sugar and maybe a honey/ citrus glaze for the top. yummmmm.
- Also, how good is ginger and lemon together! come on citrus ginger crinkles, MAN that would be great.

Uses:

I guess I really don't have to complete this section because it is obvious. You can eat them or send them as a gift. But, let's say that you make tons and are not able to eat them...I think this would be a great addition to a yogurt parfait (crumble them).



Dave sure liked them...