Citrus Glazed Cookies

I call these citrus glazed cookies because I make these with either limes, lemons or oranges. One of the perks we Southern Californians have is the weather, which is perfect for growing citrus. I have a lovely little patio area that has flower beds on 3 sides. When we moved here the first thing I did was plant a kitchen garden. Here I have 4 citrus trees: a Myers Pink Lemon, Blood Orange, Naval Orange and Mexican Lime. Around those trees I have planted a variety of herbs and flowering plants. At the bottom of the page you can find some of the nurseries that I have used for herbs. The trees were purchased at the Home Depot.

Makes 32 cookies

2 sticks of butter softened
1/3 cup granulated sugar
1/3 cup powdered sugar
2 tablespoons lemon. lime or orange zest
2 tablespoons of lemon, lime or orange juice
1 3/4 cups flour
Glaze
1 cup confectioners sugar
5 teaspoons lemon, lime or orange juice
1 teaspoon of lemon, lime or orange zest

Using an electric mixer, cream together the butter and sugars. Add the citrus juice and zest. Beat until combined. Add the flour and mix until a soft dough forms. Place dough onto a piece of wax paper . Using your hands and the paper, shape the dough into an 8-10 inch log. Roll the dough into the wax paper. Refrigerate until firm, about 1 hour. Preheat the oven to 350. Remove the dough from the frig and unwrap. Grease 2 cookie sheets with cooking spray or line with parchment or a silpat. Slice the dough into 1/4 inch thick rounds. Place onto the cookie sheets about 2 inches apart. Bake about 15 minutes or until the cookies are puffed and barley golden. Transfer to a wire rake to cool. Mix the glaze ingredients together in a small bowl. Pour a small spoonful of glaze over each cookie and spread with the back of the spoon.