The bright citrus notes in these crispy, chewy cookies are sure to add a little kick to your holiday. They’re simple to make — no rolling or cutting out — and easily adaptable with rainbow sprinkles or colored sugars. They’re also perfect on a tray with milk for Santa.INGREDIENTS 3 cups flour 1 teaspoon baking soda 1‚ÅÑ4 teaspoon sea salt Zest of 1 lemon and 2 limes 1 3‚ÅÑ4 cups, plus 1‚ÅÑ2 cup sugar 1‚ÅÑ4 cup brown sugar 1 cup butter, softened 2 eggs Fruit jam Powdered sugar, for servingMakes about 30 cookiesDIRECTIONS Heat the oven to 350 degrees F. Line a cookie sheet with parchment paper.In a large bowl, whisk or sift together the flour, baking soda, and salt. Set aside.In a small bowl, mix the lemon and lime zest, 1 3‚ÅÑ4 cups white sugar, and brown sugar. Use your fingers to rub the zest into the sugars until it’s completely incorporated. Take your time as you do this so the oils from the zest perfume all the sugar.In a mixer, cream the butter until it’s light and fluffy; then add the zest and sugars and mix well. Add the eggs one at a time and mix well. Reduce the mixer’s speed and add the flour mixture, mixing just until combined.Scoop out the dough and form it into 1-inch balls. Roll each ball in 1‚ÅÑ2 cup sugar and place on a cookie sheet, leaving at least 2 inches between each one. Using the bottom of a glass, press down on the cookies so they form flat disks.Bake for 10 minutes, or until the edges are just barely brown. Let the cookies cool on a rack before spooning on jam to form sandwiches. Dust with powdered sugar before serving.
