INGREDIENTS

INSTRUCTIONS

These are nicely crisp and are very good with a fruit-based dessert.
In a bowl, preferably of an electric stand mixer, cream together the
butter, 1 cup of the sugar, the lemon and lime zests, and salt. One  at
a time beat in the egg yolks; stir in the lemon and lime juices.  Add 2
1/2 cups of the flour and mix until just combined. Transfer the  dough
to a container and chill it for at least 2 hours. (The dough  can be
prepared up to 3 days ahead and refrierated or frozen for up  to 1
month. Defrost the frozen dough in the refrigerator before  using.)
Position racks in the upper and lower thirds of the oven and  preheat
the oven to 375F. Grease several baking sheets. Working in  batches, by
rounded tablespoonfuls, measure out the chilled dough and  form it into
1-inch balls. Place the balls of dough on the baking  sheets, spacing
them well apart. Use the remaining flour to coat the  flat bottom of a
glass or measuring cup. Flatten the balls into  2-inch rounds about
1/4-inch thic, reflouring the glass a necessary.  Bake the cookies,
exchanging the position of the sheets on the racks  from top to bottom
and from front to back, for about 10 minutes or  until the cookies are
crisp and the edges and bottoms are lightly  colored. With a spatula,
transfer the cookies immediately to  parchement paper and sprinkle with
generously with the remaining 1/2  cup of sugar. (The cookies can be
baked 1 day ahead and stored in an  airtight container.)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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