Makes 50 (2½-inch-round) cookies
2 sticks of unsalted butter, room temperature
1 cup confectioners’ sugar
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons lime zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
½ teaspoon of salt
2 cups all-purpose flour plus more for rolling
1 pound confectioners’ sugar
¼ cup plus 2 tablespoons pasteurized egg whites
1½ tablespoons fresh lemon juice
1 teaspoon lemon zest
1 Combine butter, confectioners’ sugar, citrus zest, citrus juice and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on high until combined. Turn mixer to low and gradually add flour just until incorporated. Do not overmix .
2 Turn dough out onto a large sheet of plastic wrap; pat into a disk about ½-inch thick. Wrap and refrigerate until dough is firm, about 1 hour.
3 Preheat oven to 325°F. Line a sheet pan with parchment paper; set aside.
4 Unwrap dough and place on a lightly floured piece of parchment paper on the countertop. With a lightly floured rolling pin, roll dough to about ⅛-inch thickness.
5 Cut out cookies with a cookie cutter. Scraps can be remixed and rerolled once or twice, being careful not to add too much flour.
6 Place tray with unbaked cookies in refrigerator for 10 minutes before baking.
7 Bake 10 to 15 minutes until very lightly browned.
Mix together confectioners’ sugar, egg whites, lemon juice and lemon zest; consistency should resemble white glue. Dip tops of cookies in glaze, letting excess drip away. Sprinkle with gold dragées or sprinkles and place on a wire rack to dry.
Cook’s Notes: Dough can be made in advance and refrigerated for up to 3 days. Refrigerating the cut dough before baking helps cookies keep their crisp shape and bake evenly in the oven.