Glazed Citrus Rounds

Directions

1. 1
   Whisk the flour, baking soda and salt in a medium bowl.
2. 2
   Beat the butter in a large bowl with a mixer on medium-high speed until smooth.
3. 3
   Add the granulated sugar and 1 tablespoon citrus zest and beat until light and fluffy, about 2 minutes.
4. 4
   Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts.
5. 5
   Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.
6. 6
   Line 2 baking sheets with parchment paper.
7. 7
   Scoop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets.
8. 8
   Freeze at least 30 minutes or overnight.
9. 9
   Preheat the oven to 375 degrees F. Bake the cookies straight from the freezer, 1 baking sheet at a time, until the edges are set and the bottoms are lightly browned, 15 to 17 minutes.
10. 10
    Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely.
11. 11
    Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 tablespoons citrus juice and the remaining 1/2 tablespoon zest in a medium bowl until thick and smooth.
12. 12
    (Add 1 more tablespoon citrus juice if the glaze is too thick.)
13. 13
    Spread on the cookies; transfer to a rack and let set, about 1 hour.
14. 14
    Photograph by Johnny Miller