Iced Citrus Crackle Cookie

      —- Dough —-
3/4 cup unsalted butter; softened
1 1/4 cups sugar
1 tablespoon finely grated citrus zest; regular lemon, tangerine
2 large egg yolks; room temperature
3/4 teaspoon lemon extract
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; your choice  of color
1 tablespoon finely grated citrus zest; same flavor of cookie
2 tablespoons freshly squeezed citrus; same flavor of cookie

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.


Store in an airtight container for up to 4 days.

Source:  Food Network Kitchens

2 dozen


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