Lemon/Lime-Not just for Sprite anymore

After Cinqo de Mayo we ended up with 2 leftover bags of lemons and limes. There was no way I was going to be able to drink enough cheap beer to mow through all of those before they calcified so I decided a citrus dessert was in order. With a little bit of research and a little bit of kismet I came across a recipe for Lemon Lime Cookies via Culinary in the Desert. At first I didn't think much of these cookies but let them sit overnight so all that icing can soak in and man! So lemon-limey, so refreshing, just perfect. I brought what wasn't consumed upon the roomies discovering these to a Naked Ladies party and they were a hit there too!

Consensus: make these ASAP.

Lemon Lime Cookies
Source: Culinary in the Desert

For the cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 tablespoon fresh grated lemon zest
1/2 tablespoon fresh grated lime zest
1 cup granulated sugar
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon vanilla

For the glaze

2 cups confectioners' sugar
1 tablespoon fresh grated lemon zest
1 tablespoon fresh grated lime zest
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons fresh lime juice

To prepare the cookies

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together butter, sugar and zests until creamy. Beat in egg, vanilla and juices. Gradually mix in flour just until combined.

Using a tablespoon cookie scoop, drop dough onto baking sheets lined with parchment paper. Place into the oven and bake until edges are golden, about 15 to 20 minutes. Remove from the oven and let cookies cool for 2 minutes before transferring them to a wire rack to cool completely.

To prepare the glaze

In a medium bowl, whisk together confectioners' sugar, zests and juice until smooth. Spoon over the cookies and let set for about an hour to firm up.

Makes about 24 cookies.

Drippy.