Those long and much anticipated golden days of the summer solstice are upon us.
Go out and enjoy the sunshine and warmth. When you get back, relax with a refreshing glass of Lemon-Limeade and a light Lemon-Lime cookie to dunk into it.
Lemon-Lime Snaps
INGREDIENTS:
½ cup butter, room temperature
1 cup granulated sugar
1 tablespoon lemon zeste (grated rind of lemon)
1 tablespoon lime rind
1 tablespoon lemon juice
1 tablespoon lime juice
1 egg
1¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground ginger
PREPARATION:
- In a bowl or electric mixer, cream together butter, sugar, zeste of lemon and lime.
- Add in the lemon and lime juices.
- Add in the egg, creaming mixture until light and fluffy.
- In a separate bowl, mix together the flour, salt, baking soda and ginger.
- Add all of the dry ingredients into the creamed mixture.
- Pack the dough into a plastic bag and chill for at least 30 minutes or up until several days.
- When ready to bake, portion dough into very small balls and roll in small amount of granulated sugar.
- Place dough balls on parchment-paper-lined baking sheets and flatten each ball gently with the bottom of a glass.
- Bake in a 375F oven for about 10 minutes or until golden and crisp.
Yield = 4 dozen 2-inch cookies
Lemon Limeade
INGREDIENTS:
1 cup water
1 cup granulated sugar
1 tablespoon lemon zeste (grated lemon rind, yellow part only)
1 teaspoon lime zeste
1 cup lemon juice
1 tablespoon lime juice
PREPARATION:
- In a small saucepan, mix together water, sugar and the zeste of the lemon and lime.
- Bring to a boil, stirring continually.
- Let simmer on low heat for five minutes until syrupy.
- Remove from heat and add the lemon juice.
- Set aside to chill in refrigerator.
- To make one serving, mix together ¼ cup of the syrup with ¾ cup of cold water.
- Garnish with a lemon or lime slice.
Yield – enough syrup to make six glasses