These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. —JoAnn Belack, Bradenton, Florida
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 2 teaspoons grated orange zest
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup all-purpose flour
- 5 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Thin orange or lemon peel strips, optional
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips.
- Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
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