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


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


  • 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


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


  • 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