Twist and shout...for these lemon and lime coookies. A light citrusy twist topped with a lemony icing is a perfect ending for a lunch or midday snack (or anytime)!
Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1 teaspoon lemon extract, 1 teaspoon grated lime rind, 2 tablespoons milk, 1/4 teaspoon salt, 2 1/2 cups all-purpose flour, 1/2 cup confectioners' sugar, 2 teaspoons lemon juice, 2 teaspoons milk.
Instructions: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon extract and lime rind; mix well. Mix in milk, salt, then flour, 1 cup at a time, blending well after each addition. Form dough into a ball and let stand 5 minutes.
Divide dough in two and put one portion in the refrigerator until ready to use. Take a small piece of the other portion (about 1 rounded tablespoonful) and roll on a floured surface into a 10 inch long rope. Fold rope in two and twist around each other to form one twist cookie. Repeat with remaining dough. Arrange on prepared baking sheets, 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer to wire racks to cool.
As cookies cool, mix confectioners' sugar with lemon juice and milk until thoroughly combined. Brush over each twist while still warm; allow to cool completely.
Makes 4 1/2 dozen twists.
"The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.