Biting into one of these cookies allows a burst of lemon and orange to explode inside your mouth with every crunch. The dough should be made the night before then refrigerated overnight.
Ingredients: 3/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon coarse salt, 1/4 cup plus 2 tablespoons fresh lemon juice, strained from 4 lemons, 1 tablespoon fresh orange juice, strained, 3 1/2 ounces (7 tablespoons)unsalted butter, melted, 1/2 teaspoon finely grated lemon zest, 1/4 teaspoon finely grated orange zest.
Instructions: Mix sugar, flour, and salt in large mixing bowl. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a parchment-paper-lined baking sheet, spacing about 2 inches apart (I did 5 at a time). Refrigerate remaining batter between batches. Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10-12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible). Repeat with remaining batter.
Makes 3-4 dozen citrusy rolls.
This recipe was given to me by my neighbor, Gail, who found it in a Martha Stewart "From My Home to Yours" magazine in an office.
Cookies Rule!!!
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