Written by: Jude Bokovoy

Need an innovative spring dessert to brighten one’s day? These sunshine sugar cookies are great to bring to a dinner party or to snack on throughout the week. With just a few steps, low cost ingredients and a bit of effort, one will be tasting citrusy sunshine in no time. 

SUNSHINE SUGAR COOKIES

Start to finish: 35 minutes

Yields: 14 cookies

Homemade or packaged sugar cookie dough 

¼ cup all-purpose flour

½ lemon

1 key lime

½ blood orange

½ orange

1 cup powdered sugar

Start by preheating the oven to 350℉. On a cutting board, sprinkle the majority of the flour. With the rest of the flour, dust a rolling pin. Roll out the cookie dough until it is a fourth of an inch thick. Using drinking glasses as a cookie cutter, create 14-16 round cookies. If one has flower or sunshine shaped cookie cutters, this is a great time to put them to use. Place shaped cookies onto a parchment lined baking sheet, then put into the oven. Cook as instructed on packaging. Once the cookies are done, let them cool. While the cookies are cooling, divide the powdered sugar into four small bowls. With a small grater, grate a teaspoon of zest from each fruit, set aside separately. In each bowl squeeze the desired amount of juice from each fruit to the assigned bowl. Keep in mind that the more juice is in the sugar, the more runny the icing will be. When the icings are to one’s liking, drizzle or smear icing on each cookie. Sprinkle the zest on top of the cookies assigned to each fruit. 

If one is in a time crunch, purchase cooked sugar cookies. One can also choose to go with one citrus fruit for the icing and garnish instead of four. 

Contact the author at howllifestyle@mail.wou.edu