Iced Citrus Crackle Cookie

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My favorite version of this cookie is the lime one. My only complaint was it didn/t make enough so I doubled the recipe, using 1 whole egg plus 1 egg yolk. I agree you do need to increase the quanty of the icing. I have won prizes at the Iowa State fair for the past two years using this recipe. I have made them frosted, unfrosted, lime, orange and lemon and every version has won something. Everyone I make them for loves them.

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I made all lime cookies and used lime juice instead of extract, so the cookies were more delicate in flavor. I managed to get the crackled texture on the tops, but the convection setting burned a couple of the cookies while it baked the rest perfectly. Y'all got owned by an 18 year old.

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I baked the lemon cookies during the holidays and they were a HUGE hit. This is a wonderful recipe and will be used over and over again. I tried the tangerine ones which were tasty and look forward to using lime next time. This was the best, new cookie recipe I've tried in a long, long time!

p.s. I just love 30 minute meals! You should have a sweepstakes where five people receive a week of cooking with Rachel Ray.

Shannon

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This dough is perfect to make ahead, as a matter of fact you have to make it ahead as the dough needs to in a frozen state when it goes in the oven otherwise the cookies get to crisp. Just round out the dough into balls freeze them for about an hour on a cookie sheet, and then you can transfer them to plastic ziptop baggies.

Don't skimp or leave out the citrus zest and FRESH juice in the dough or the icing, this really makes the product stand out.

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I included these cookies on my annual Christmas cookie giveaway, and every person I gave them to called and asked for the recipe.

I made 3 separate batches and followed the recipe almost exactly for the first batch- only leaving out the orange extract because I forgot to buy some (but substituting that amount with add'l lemon extract.

Some points to make: the cookie size per the recipe turned out a little too large for a Christmas cookie (IMO, and I used a smaller cookie scoop on my subsequent batches- making ~4 dozen. After 30 minutes in the freezer, the cookies balls are hard enough to throw into a ziploc bag to freeze together until ready to be baked on a later date. Do not over bake these cookies, because the best tasting ones seemed to be those that were just slightly under baked- giving a slightly crunchy top with a soft interior (and thus allowing more of the citrus flavor to come through. Everyone's oven temperature is different, but my first batch (bigger cookies took 14 minutes, and the smaller cookies took 8 minutes. As another reviewer mentioned, the icing recipe doesn't make quite enough if you liberally dip these cookies, and therefore, I made 1.5 times the amount on my subsequent batches. After the first batch, I decided that the colored sanding sugar was not necessary and omitted it, but added in extra powdered sugar. The zest from the citrus added enough color for me. Make sure the icing consistency is not too fluid or it will not set once the cookie has been dipped. Also note that my icing took about an hour to dry properly.

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I hate it when someone rates a recipe at 5 and then goes on to describe how they completely changed it. So while I really like the cookies I ended up with, I had to mess with the recipe a lot. I used 1/2 tsp LorAnn oils instead of the extracts (one batch each in Lemon, Lime, & Tangerine. These have a much better flavour and can be found in cake dec / candy supply places. I didn't have time to go through freezing these before baking. Instead I made 1.5 inch diameter logs and refridg'd overnight (10 Hours. Then sliced and baked. They came out crispy but not crackled. I glazed as directed - though you might want to make double glaze per batch of cookie as it doesn't go very far. And since I had white royal icing going anyways for other holiday cookies, I piped a circle around the glaze and then three lines through the middle to make them look more like a slice of citrus (six segment sections. Another hint - since I had three batches going, I tinted each very slightly to match the flavour so that they didn't get glazed in the wrong one. 2 - 3 drops of ordinary food colour was just enough to tell them apart, but they don't look "dyed". They have a really good crunch to them and taste great.

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These are delicate and refreshing. My suggestion is that since my cookie sheets don't fit into my freezer, to freeze the ball closer together on smaller sheets and then transfer them to cookie sheets for baking.

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My son (9 loves lemon cookies; so when I got this recipe in my inbox he begged me to make them.
They were a bit more involved than I would have liked, but they are a big hit with my son!
The glaze didn't come out just as I would have liked, but it still tasted fine. I have even sent some off as a Christmas present! If you're a citrus fan, these are your cookies! If you're not too fond of a strong citrus flavor, you may want to alter this recipe a bit; it's VERY citrus-y!

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I felt from the moment the cookie dough was done that something was not right! Have anyone else attempted to make these? I think the recipe is incorrect in some way!