Citrus Trio Butter Dipping Cookies

I just picked up the annual Choir Fruit Sale cases of oranges and grapefruit. I have at least one lime in the refrigerator, and a lemon shouldn't be too hard to come by. After I make the traditional roll-out shape cookies (it wouldn't be Christmas without them), I plan to try these.

Citrus Trio Butter Dipping Cookies

Ingredients
• 1 cup unsalted butter
• 4 ounces cream cheese
• 1 cup sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• Dash salt
• 1 lime, zested
• 1 orange, zested
• 1 lemon, zested

Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack.

I found instructions for zesting a citrus fruit on the Food Network site. Next curious challenge: with so many oranges in the house, can I zest several at a time and freeze the results?

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