Prep time: 20 minutes
Bake time: 12 – 14 minutes
Makes: 22 to 24 cookies

These cookies are made with freshly-squeezed orange juice and topped with a lime glaze. They’re beautifully decorated with pastel sprinkles – Springtime colors! Serve the cookies as part of a dessert table or by themselves. Happy Spring, Happy Easter!

Ingredients for the Cookies:
2 cups plus 3 tablespoons all-purpose, unbleached flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed orange juice

Directions for the Cookies:
1. Preheat oven to 375°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

2. In a 6 to 8-cup bowl, combine flour, baking powder and salt; set aside.

3. In a separate an 8 to 10-cup bowl, beat the softened butter with the sugar until mixture is creamy and uniform.

4. Beat in the egg and vanilla extract until well-blended.

5. Gradually (a little at a time) and alternately add the flour mixture and orange juice into the butter/sugar mixture, beating well after each addition.

6. Once the cookie dough has formed, set bowl aside.

7. Prepare a small bowl with cold water at your work area.

8. Slightly wet your fingers, grab about 1 tablespoonful of dough and shape into a 3-inch log; form into a circle, sealing it gently, and place it on a cookie sheet.

9. Continue shaping cookie dough circles, until you have set about 12 circles on each sheet, spaced 2 inches apart.

10. Bake in preheated oven for about 7 minutes. After 7 minutes, switch top cookie sheet with lower cookie sheet.

11. Continue baking cookies for an additional 6 to 7 minutes or until edges look golden brown.

12. Remove cookie sheets from oven; place them on a rack or wooden board to cool completely.

13. When cookies have cooled completely, prepare the lemon glaze:

Ingredients for the Glaze & Decoration:
1-1/2 cups powdered sugar
juice from 1 to 2 limes
Pastel-colored sprinkles

Directions for the Glaze:
1. In a 4-cup bowl, stir and beat together the powdered sugar and juice from 1 lime.

2. You should form a smooth glaze with a syrupy consistency. If mixture is too stiff, add juice from an additional half a lime.

3. Using a fork, drizzle glaze over cookies. Immediately top with sprinkles.

4. These cookies can be made 1 to 2 days ahead, set on a serving platter, covered with aluminum foil. Cookies can be kept on a counter at room temperature.
Text & Photograph ©2024 Nancy DeLucia Real