citrus coins are the bright, sunny cookie we need right now!

It snowed this weekend.



And I simply cannot.

We’ve had a few lovely mild springlike days here and there but not nearly enough. Especially now.

I work from home, so I didn’t think “sheltering in place” would have a major effect on me. Plus I’m a homebody anyway. But I suppose when you’re home because you HAVE to be, versus CHOOSING to be, it takes on a different meaning.

And I can’t believe how much the day’s weather impacts my mood for the day.

So when it turned gray with flurries I knew immediately what I wanted this month’s cookie to be:

Citrus Coins l

Basically the brightest, sunniest, citrus-iest cookie I could make.


I thought so.

You can use any slice and bake cookie but I recommend sables or shortbreads for the neatest results. This recipe gives amounts for a batch of cookies that are half lemon and half lime but you could do all of one or even add an orange to the mix. This is one of those recipes that doesn’t have to be exact and will still turn out delicious.

Citrus Coins l

These lovelies are bursting with flavor and are just the thing this Vitamin D-deprived girl needs right now.


Citrus Coins l

Citrus Coins

one batch shortbread or sable dough
2 lemons
2 limes
2 cup confectioner’s sugar, divided

Prepare the cookie dough according to the recipe, and remove half the dough from the mixer.

Zest and juice the fruit (keeping the zests and juices separate). Add 1/2 the lemon zest to the mixer and beat till just combined. Remove the dough and set aside.

Return the reserved dough to the mixer, add 1/2 the lime zest and beat till just combined.

Roll each dough between 2 sheets of parchment paper to a 1/4″ thickness. Refrigerate for 30 minutes. Set the oven according to the recipe.

Using a glass or a 2″ cookie cutter, cut out rounds from each sheet of dough. You can re-use the parchment sheets to place on your baking sheets. Place the rounds 1/2″ apart and keep re-rolling the dough scraps till you’ve used them all up.

Bake the cookies according to the recipe and transfer to wire racks, set over foil or waxed paper, to cool completely.

Divide the confectioner’s sugar between two small bowls. In one bowl, add one tablespoon of lemon juice and whisk till smooth, adding more juice a bit at a time till glaze is thick yet pourable. Repeat with the remaining confectioner’s sugar and the lime juice.

Glaze the cookies as desired, either by dipping them into the glaze or drizzling it over the tops. Let set for a few minutes and top with reserved zest. Let set completely.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

ALL the cookies on Pinterest!

Citrus Coins l

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