This recipe comes from my friend Tim Brennan, chef-owner of Cravings Gourmet Desserts in Saint Louis. Tim is justly well known for his excellent cookies and these are no exception. They’re also practical since you can freeze the formed logs of dough for weeks and then slice and bake the cookies whenever you need them.
Keep the cookies at room temperature between sheets of wax paper in a tin or plastic container with a tight-fitting lid.
Substitute lemon zest for the lime zest and yellow sugar for the green, if you are using colored sugar crystals.
© 2008 Nick Malgieri. All rights reserved.