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Instructions |
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Sift flour and salt. In stand mixer fitted with
paddle, beat butter and 2 zests until well blended
- about 2 minutes. Add 1 cup sugar to mixer in a
slow steady stream. Beat another 2 minutes. Blend
in lemon and lime juice and vanilla. Reduce speed
to low and add flour mixture in 2 additions,
mixing just until blended.
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Have 2 15 inch pieces of plastic wrap ready. Put 1/4
cup sugar in a 9x13 pan. Divide dough in half. Form
1/2 dough into a cylinder about 10 inches long. Roll
in sugar then wrap tightly in plastic wrap. Repeat.
Refrigerate for 2 1/2 hours
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With a very thin bladed knife, slice 1/8 inch thick.
Place on cookie sheet 1 inch apart. Bake at 375
degrees for 8-10 minutes or until lightly browned
around the edges. May need to rotate pan. Let cool
on rack for 5 minutes then remove to a rack.
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Dough can be refrigerated for 2-3 weeks or frozen and kept several
months.
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Originally Submitted
4/3/2013
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