- flour - 1 1 / 2-2 Glass
- soda - 1/2 teaspoonfuls
- baking powder - 1/4 Teaspoons
- salt - 1/4 teaspoons
- unsalted butter at room temperature - 1/2 cups
- sugar - 3/4 Glass
- egg - 1 piece
- lemon peel - 1 1/2 teaspoons
- lime peel - 1 1/2 teaspoons
- fresh lemon juice - 1 1/2 teaspoons
- fresh lime juice - 1 1/2 teaspoons
- vanilla - 1/2 teaspoonfuls
1. To make a sprinkle, finely grate the zest. Mix sugar and zest in a small bowl, set aside. 2. Prepare the cookies. In a small bowl, mix the flour, soda, baking powder and salt, set aside. In a large bowl, whip butter and sugar together. Add the egg and mix. Add finely grated zest and juice of lime and lemon, as well as vanilla. Mix. Add half the flour mixture, gently stir, and then add the remaining flour. If the dough is very sticky, add more flour as needed, until the dough becomes slightly sticky. Cover and refrigerate for at least 30 minutes. Line the baking tray with parchment paper or a silicone mat. After the dough has cooled, heat the oven to 175degrees. Spoon the dough onto a baking sheet, using 1 tablespoon per biscuit. Each ball is rolled in sugar. 3. Lay the balls on the baking tray at a distance from each other. 4. Bake for 12-15 minutes until the edges are light golden in color. Allow to cool on the baking sheet for 2 minutes, then allow to cool completely on the rack before serving.
Servings: 6-8