This recipe from the Salty Sweets cookbook my mom recently gave me for my birthday. These were such good little bites...sweet and citrus-y, and buttery too which is always important in a cookie.
Lemon Sugar Cookies with Zesty Lime Salt
Makes about 30 cookies
Ingredients:
2 coups all-purpose flour
¾ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg yolk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Zest of 1 lime
Instructions:
1. Combine the flour and ½ teaspoon of the salt in a medium bowl and mix well.
2. In a bowl of a stand mixer fitted with a paddle attachment cream the butter for 1 minute, then add ¾ cup of the sugar and beat on medium-high speed for 3 minutes, until mixture is light and fluffy.
3. Add the egg yolk, lemon juice and lemon zest and beat for 2 more minutes. Slowly add the flour mixture and mix on low speed until the dough comes together.
4. Combine the lime zest, the remaining ¼ cup of sugar and the remaining ¼ teaspoon of sea salt in a shallow dish or on a plate (for rolling).
5. Roll the dough into logs 1½ to 2 inches in diameter, then roll the logs into the lime zest mixture. Wrap the logs in plastic wrap and refrigerate for 30 minutes to 1 hour.
6. Preheat the oven to 350’F. Line baking sheets with parchment.
7. Slice the chilled logs into ¼ inch-thick circles and place on baking sheets. Bake for 9-11 minutes, or until just lightly browned on the bottom. Let cool on the baking sheets for about 1 minute, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 3 days.
