(Reviewed by Tammy)
The flavor of these little cookies is unbelievable! Butter cookies have always been a favorite of mine. Adding the citrus just put it over the top. My didn't turn out nearly as pretty as Ree's. In fact I get an F in presentation. I'm not sure what happened. Mine were kind of flat. I was super disappointed until I tasted them. Who cares what they look like when they taste like this!
I omitted the icing instead sprinkling with powdered sugar and lime and lemon zest.
2 large eggs
4 sticks of butter (1 pound) salted butter, softened
1 1/2 cups sugar
3 Tablespoons orange, lemon and lime zest (1 Tablespoon each)
4 cups all-purpose flour
2 Tablespoons orange, lemon, and/or lime juice (2 Tablespoons total)
3 cups powdered sugar
2 Tablespoons whole milk
2 Tablespoons combined orange, lemon and lime zest
Juice of 1/2 lime
Juice of 1/2 lemon
Dash of salt
Extra zest for decorating
1. Preheat the oven to 350.
2. Separate the eggs. Set aside one of the egg whites for the icing.
3. Using a mixer, cream the butter and sugar until combined.
4. Add the egg yolks and mix until combined.
5. Add the 3 Tablespoons of citrus zest.
6. Then add the flour and mix until just combined.
7. Next, add the 2 Tablespoons of citrus juice and mix the dough until it comes together.
8. Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet.
9. Bake them for 12-13 minutes or until they're not quite starting to turn brown. Remove them from the oven but keep them on the cookie sheet for 3-4 minutes. Use a spatula to move them to a cooling rack. Cool completely.
10. To make the icing, combine 1 egg white with the rest of the icing ingredients (except the zest). Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
11. Drizzle the icing across the cookies in several lines, then repeat in the other direction.
12. Sprinkle them with extra zest before icing set.