Monday, December 5, 2016

Citrus Butter Cookies {from the Pioneer Woman}

A couple of weeks ago I was at my mom and dad's beach house and alas it was too cold and damp to do much of anything outside (this Florida girl is not happy with 55 degrees and windy days at the beach!).

My mom and I were chatting, flipping through magazines, and watching a little Food Network. The Pioneer Woman came on and wouldn't you know - it was as if she knew I was watching and needed to see this recipe! So, here you have it my version of  The Pioneer Woman's Citrus Butter Cookies. Thanks Ree!

Print Recipe

Citrus Butter Cookies

Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
Serves: 36


  • 2 cups Salted Butter Softened, 4 sticks
  • 1-1/2 cup Sugar
  • 2 whole Large Eggs
  • 4 cups All-purpose Flour
  • 1 Tablespoon Orange Zest
  • 1 Tablespoons Lemon Zest
  • 1 Tablespoon Lime Zest
  • 1 Tablespoons Lemon Juice
  • 1 Tablespoon Lime Juice
  • 1 1/2 Tablespoons Meringue powder (or one egg white)
  • 2 cups Powdered Sugar
  • 3 Tablespoons Milk


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar until combined.
  3. Add eggs and mix until combined.
  4. Add the zest and the flour and mix until just combined, then add juice and mix until combined.
  5. Using a tablespoon, scoop dough and roll the dough into balls. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and allow to cool on the cookie sheet for about 3 minutes. Remove from the pan with a spatula and allow to cool completely before icing.
  6. In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and milk until stiff peaks form, about 5-7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, add additional confectioners' sugar, and continue beating until desired consistency.
  7. Drizzle the icing across the cookies. Sprinkle with extra zest before the icing sets.

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