Haha, these cookies are called “doodles”. I had never heard a cookie called that before. They had the most amazing consistency though – they stayed fluffy and fresh-tasting for days and days, unlike most cookies I make. I also went crazy with the juice and zest – I added much more than the recipe called for. Too many times I’ve ended up with cookie icing that was too runny (even when the cookies were totally cooled) so I erred on the side of being too stiff this time, and I wasn’t disappointed with the results, even if they were a bit ugly.
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons grated orange zest [I used tons more than this]
- 3 tablespoons orange juice (from 2 oranges)
- 4 teaspoons lemon zest [I used tons more]
- 3 tablespoons lemon juice (from 2 Meyer lemons)
- [x teaspoons lime zest (I didn’t measure)]
- [x tablespoons lime juice (I didn’t measure)]
- 2 large eggs, at room temperature
- 2 1/2 cups confectioner’s sugar
Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter, sugar, 1 tablespoon of orange zest, and 2 teaspoons of lemon zest [and some lime zest] on medium-high speed until light and fluffy, 3 minutes. Scrape down the bowl and add the eggs one at a time. Add the flour mixture and beat until combined. Do not over mix the dough.
Roll the dough into 1-inch balls. Placed rolled balls of dough onto a parchment-lined baking sheet about 2 inches apart. Bake until the edges are lightly golden, 12-15 minutes. Let cool on sheets on wire rack for 5 minutes, then transfer to cookie racks to cool completely.
For the glaze, whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, [some lime juice], all citrus juices and confectioner’s sugar until smooth. Add additional confectioner’s sugar by tablespoon until the glaze is a spreadable consistency. With a small spoon, spread glaze over each cooled cookie. Let set 1 hour.
–Recipe courtesy Martha Stewart’s Everyday Food Magazine, May 2012.