- 3 1/3 Tbsp unsalted butter, softened
- 1/2 cup(s) sugar
- 2 large egg white(s)
- 1/3 cup(s) cake flour
- 1/2 tsp vanilla extract
- 2 tsp lemon zest, finely chopped
- 2 tsp lime zest, finely chopped
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl (or keep batter in one bowl and stir in both lemon and lime zests).
Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.
- Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead. These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.