1/2cupbaking sugar crystals, turbinado sugar, or sugar in the raw
Preheat oven to 350 degrees F.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until creamy and well blended, about 2-3 minutes. Scrape down the sides and bottom of the mixer as needed.
Add the orange, lemon, and lime zests to the mixer, and blend together for about 30 seconds.
Add the eggs and vanilla extract, and blend together until incorporated.
In a separate bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
With the mixer on low speed, gradually add the flour mixture to the butter mixture until ingredients are fully combined. Shape the dough into a disc, wrap in wax paper, and chill in the refrigerator for approximately 30 minutes.
While the dough is chilling, mix together the rolling sugar with 1/2 teaspoon each of orange zest, lemon zest, and lime zest.
Once dough is properly chilled, form the dough into balls and roll into the zesty citrus sugar. Place on cookie sheets covered in parchment paper. Using the bottom of a glass or the palm of your hand, gently press down onto the tops of each cookie to flatten a bit (cookies will not spread much during baking).
Bake at 350 degrees for 10-11 minutes. Remove and allow to cool for 5 minutes before transferring to a cooling rack.
Makes 4-5 dozen, depending on size.
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