Sugar cookies with a definite citrus flavor. For lime cookies substitute lime juice, lime zest, and green food coloring. For orange cookies, substitute orange juice, orange zest and orange food coloring.

Recipe Summary

Servings:
24
Yield:
2 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together butter or margarine and sugar. Add salt, zest, juice, and food coloring. Mix until well blended.

    Advertisement
  • Add flour a half cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.

  • Preheat oven to 350 degrees F (180 degrees C).

  • Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

Nutrition Facts

84 calories; protein 0.9g; carbohydrates 11.6g; fat 3.9g; cholesterol 10.2mg; sodium 39.5mg. Full Nutrition
Advertisement

Reviews (25)

Most helpful positive review

Rating: 5 stars
09/29/2003
These are easy to make and SO tasty... I had never baked cookies on my own before and I was so eager to nibble on something sweet that I didn't take the time to put the dough in the refrigerator. Does that step really make that much of a difference? Because I can't imagine these cookies tasting any better! Read More
(12)

Most helpful critical review

Rating: 3 stars
08/29/2002
I tried a recipe with just a slight variation before I found this exact one and this one is much tastier due to the use of the juices not just the zest. Also if you cut the slice in 1/2 it looks more realistic like a fruit slice. Read More
(9)
28 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/29/2003
These are easy to make and SO tasty... I had never baked cookies on my own before and I was so eager to nibble on something sweet that I didn't take the time to put the dough in the refrigerator. Does that step really make that much of a difference? Because I can't imagine these cookies tasting any better! Read More
(12)
Rating: 3 stars
08/29/2002
I tried a recipe with just a slight variation before I found this exact one and this one is much tastier due to the use of the juices not just the zest. Also if you cut the slice in 1/2 it looks more realistic like a fruit slice. Read More
(9)
Rating: 2 stars
03/19/2003
only ok...I definitely have had better. Probably will not make again. Read More
(6)
Advertisement
Rating: 1 stars
08/29/2002
Very Good Recipe Read More
(5)
Rating: 3 stars
04/04/2011
This wasn't bad. I left them in a few minutes longer. I also added a bit too much flour just a bit so I squeezed half a lemons juice into the batter. But I like lemon a lot and I like it stronger. It's not bad. Maybe needs more sugar as a result of the added lemon. Read More
(2)
Rating: 3 stars
07/02/2011
I chose to make the lime version of these. The dough came together well and felt similar to a shortbread dough. I refrigerated for 4 hours as stated in the recipe. It was when I started slicing them that my problems began. I only got 18 out of the dough so I thought I must have sliced them too thick I suppose they were about 1/4 inch thick. However when I pulled them out of the oven after 8 minutes I found that if anything I should have cut them thicker. They had spread quite a bit and were very thin. They also weren't done so I put them back in the oven for a further 2 minutes. Because they were thin I had some trouble getting them off the cookie sheet I lost about half the batch that way. It's a shame I can't rate these higher because my daughters said that those I managed to salvage did taste really good. Maybe it was something I did and someone else will have more luck. Thanks for letting me try. Read More
(2)
Advertisement
Rating: 4 stars
02/11/2012
I'm rating this 4 stars only because I tweaked the recipe. Instead of adding the lemon zest to my batter I whizzed it with the flour in my food processor let it sit for 15 minutes then sifted out the zest bits. Then I sectioned half a lemon and separated out the palps and mixed it into the dough after I mixed in the flour. It gave the intense bursts of lemon I like in my cookies without having to add extra sugar to balance it. Read More
(2)
Rating: 5 stars
11/09/2013
These are good fresh cookies. I was in a hurry and used tangerines and didn't chill. They still turned out great! Read More
(1)
Rating: 5 stars
01/31/2014
It's citrus season here in sunny Arizona and this is just the recipe I was looking for. I made it with lemons and at first thought there was too much flour but I worked it in. Froze the dough and baked them this morning. Yummy! These are like a lemon cookie I had many years ago that were a favorite with my grandmother. A keeper. Thanks for sharing!!! Read More
(1)