3/4 cup sugar
1 tablespoon freshly grated lemon zest
1/2 teaspoon freshly grated lime zest
2 1/4 cups all-purpose flour
1/4 cup crystallized ginger, finely chopped*
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup powdered sugar
1 teaspoon freshly grated lemon peel
1/2 teaspoon freshly grated lime peel
3 to 5 tablespoons lemon juice
Heat oven to 375°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg, 1 tablespoon lemon peel and 1/2 teaspoon lime peel; continue beating until well mixed. Reduce speed to low; add flour, ginger, baking powder and salt. Beat until well mixed.
Shape dough into 1 1/4-inch balls with lightly floured hands; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Flatten to 1 1/2-inch circle with bottom of glass dipped in sugar. Bake for 7 to 10 minutes or until edges just begin to brown. Cool completely.
Combine powdered sugar, 1 teaspoon lemon peel, 1/2 teaspoon lime peel and enough lemon juice for desired spreading consistency in small bowl. Spread about 1 teaspoon glaze over top of each cooled cookie; let stand until glaze is completely set.
*Substitute 1/8 teaspoon ground ginger.
The grated zest of one lemon or lime equals about 1 tablespoon.