The only way to describe these cookies is “refreshing”. Everytime Tom eats one he says, “you need to make these more often”.

Ingredients

• COOKIE:
  1 cup butter, softened
  3/4 cup sugar
  1 egg
  1 Tbls. freshly grated lemon peel
  1/2 tsp. freshly grated lime peel
  2 1/4 cups all-purpose flour
  1/4 cup crystallized ginger, finely chopped*
  1/2 tsp. salt
  sugar
• GLAZE:
  1 1/2 cups powdered sugar
  3 to 5 Tbls. lemon juice
  1 tsp. freshly grated lemon peel
  1/2 tsp. freshly grated lime peel

Directions

• Heat oven to 375. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg, 1 Tbls. lemon peel and 1/2 tsp. lime peel; continue beating until well mixed. Reduce speed to low; add flour, ginger, baking powder and salt. Beat until well mixed.
• Shape dough into 1 1/4 in. balls with lightly floured hands; roll balls in sugar. Place 1 in. apart onto ungreased cookie sheets. Flatten to 1 1/2 in. circle with bottom of glass dipped in sugar. Bake for 7 to 10 minutes or until edges just begin to brown. Cool completely.
  3. Stir together powdered sugar, 1 tsp. lemon peel and 1/2 tsp. lime peel in small bowl. Stir in enough lemon juice for desired spreading consistency. Spread about 1 tsp. glaze over top of each cooled cookie; let stand until glaze is completely set.

Notes

• *can substitute 1/4 tsp. ground ginger
• Makes 4 doz. cookies