These are perfect to serve as an after-lunch cookie or with tea because they
are so light.
- 6 tablespoons butter
- 1/3 cup granulated sugar
- 1 to 2 egg yolks
- 1/4 teaspoon
finely grated lime or lemon zest
- 1 cup all-purpose flour
- With an electric mixer, beat butter and sugar until light. Beat in egg yolk (2
yolks will make a slightly richer cookie) and lime or lemon zest. Stir in flour
with a spoon or rubber spatula.
- Refrigerate dough.
- Roll chilled dough into 1-inch balls. Place balls on greased baking sheet. Slightly
flatten each ball with your thumb or the bottom of a glass.
- Bake in a preheated
375 degree F oven for 10 to 12 minutes, or until edges brown.
- Let cool on a rack.
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