- softened butter - 2 cups
- sugar - 1-1 / 2 Cups
- eggs - 2 pieces
- flour - 4 cups
- peel of orange, lemon and lime (1 tablespoon each) - 3 st. spoons
- orange, lemon and / or lime juice - 2 Art. spoons
- powdered sugar - 3 cups (glaze)
- milk - 2 items. spoons (glaze)
- orange peel, lemon and lime - 2 items. spoons (glaze)
- lime, juice - 1/2 Pieces (glaze)
- lemon, juice - 1/2 Pieces (glaze)
- salt - 1 pinch (glaze)
- Extra zest for decoration - 1 To taste (glaze)
1. Preheat the oven to 175 degrees. Divide the eggs into squirrels and yolks. 2. Beat butter and sugar until creamy consistency. Add egg yolks and whip until smooth. 3. Add the zest, flour and mix, then add citrus juice and mix until smooth. 4. Form small balls from the dough, using for each approximately 1 teaspoon of dough with a slide. Lay the balls on a baking tray and bake for 13 minutes. 5. Then remove from the oven and leave on the baking sheet for 3 to 4 minutes. Remove the cookies from the baking tray with a spatula and allow to cool completely before applying the glaze. 6. To make the glaze, thoroughly beat up 1 egg white with the rest of the ingredients for glaze. Add more sugar powder or more juice until you reach a thick consistency. 7. Drizzle the cooked glaze with cooked glaze, drawing a grate. Decorate the cookies with rind, give a little stand and serve.
Servings: 36