These cookies will brighten up your day and make you think that spring is coming soon! The cookie is a shortbread base from Ina, but I added orange, lemon, and lime zest. The glaze is just a simple concoction containing confectioners sugar and juice from those same fruits. If you like sour and sweet combos then this is the dessert for you. Feel free to experiment with the flavors as well. You could make a vanilla glaze with a vanilla cookie. A lemon glaze with a rosemary cookie. Etc… Have fun with it and enjoy!
Shortbread Cookie (makes around 40 cookies)
3/4 pound salted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
zest from one lemon, one orange, and one lime
Preheat the oven to 350 degrees F.
In a large bowl, mix together the butter and 1 cup of sugar until they are just combined with an electric mixer.
Add the vanilla. In a medium bowl, sift together the flour and salt. Then add that to the creamed mixture. Mix on low speed until the dough starts to form little clumps. Shape dough into a disk and cover with plastic wrap. Put it in the fridge to chill for 30 minutes.
See how pretty the different colored zest looks?!
Roll out the dough to around 1/2 in. thick. then use cookie cutters to make whatever shapes you desire. Putting flour on your rolling pin and cookie cutters will make this process easier! Place on a sheet tray with parchment paper or a non-stick mat.
Bake for 20-25 minutes. Take the cookies out when the edges are slightly brown. Glaze the cookies right when they come out. Let them cool. Then glaze them a second time to finish.
1 box of confectioners sugar
juice of one lemon
juice of one lime
juice of half an orange
Place the confectioners sugar in a bowl. Juice all the fruits in a separate bowl and make sure there are no seeds! Slowly add the juice to the sugar and mix until there are no lumps and everything is incorporated. It should be slightly runny. Then dip your cookies twice and you are ready to eat!