The Pioneer Woman’s Citrus Butter Cookies

Makes 40

250g butter, softened
¾ cup sugar
1 egg, separated
2 C flour
2 T orange/lemon/lime juice
Icing
1½ C icing sugar
1 T milk
2-3 T lemon/lime juice
Cream butter and sugar. Add egg yolks and mix until combined (set whites aside for the icing.) Add flour and mix until just combined, then add juice and mix. Scoop out rounded Tablespoons of dough, roll into balls. Place on a lined baking tray and bake for 10 minutes @ FB180C. Remove from the oven and keep on the tray for 3-4 minutes before transferring to a rack. Allow to cool completely before icing.
To make the icing, combine the egg white with the rest of the icing ingredients. Beat thoroughly until combined, adding either more icing sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, then do it again in the other direction.

Thanks again to The Pioneer Woman for such a fabulous recipe.