ICED CITRUS CRACKLE COOKIES

ICED CITRUS CRACKLE COOKIES image

Categories Cookies

Yield 24

Number Of Ingredients 15

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Ingredients

Dough:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime)
2 large egg yolks, room temperature
3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies)
1/4 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Icing:
1 cup confectioners' sugar, sifted
2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie)
1 tablespoon finely grated citrus zest (the same flavor of the cookie)
2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie)

Steps:

Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats. Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts. Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough. Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.) Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool. For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve. Store in an airtight container for up to 4 days.