These cookies are riddled with the juice and zest of lemons and limes and are perfect as a tangy pick-me-up after school. You can make the dough ahead of time and keep a roll in the freezer. Simply slice and bake as you need them.
120g caster sugar (3/4 cup)
zest of 1 lemon
zest of 1 lime
2 tablespoons lemon juice
120g plain flour (1 & 1/2 cups)
1/4 cup cornmeal (fine polenta)
1/4 tsp table salt
1/4 tsp baking powder
200g cold butter, cubed
1 egg yolk
1/2 tsp vanilla extract or paste
2 tablespoons lemon juice
1 cup icing sugar
Place the caster sugar, lemon zest and lime zest into a food processor. Pulse until the sugar looks wet and the zests are incorporated. Add the flour, cornmeal, salt and baking powder. Pulse until combined (about ten 1 second pulses).
Scatter the butter cubes over the flour mixture and pulse another 15 times or so until the mixture looks sandy.
In a small bowl, beat the egg yolk, lemon juice and vanilla, whisking with a fork to combine. With the motor running on the food processor, pour in the yolk mixture. Whiz until the dough comes together as a ball.
Place the dough onto a large sheet of baking paper and roll into a log shape, wrapping with the paper and twisting the ends. Place the log into the freezer for at least 45 minutes.
Meanwhile preheat your oven to 180°C and line a baking sheet with baking paper.
Take the log of cookie dough and slice into 1/2 cm thick rounds. Leave a little room for spreading on the tray. Bake for 14-16 minutes or until the edges are just starting to turn brown.
Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, combine the lemon juice and icing sugar until it forms a thick paste. Spread on the tops of the cooled cookies. Eat once the glaze is set (if you can wait that long!)
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food.
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