Iced Citrus Crackle Cookie

Directions

1. 1
   Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available.
2. 2
   Line 2 baking sheets with parchment paper or silicone mats.
3. 3
   Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth.
4. 4
   Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes.
5. 5
   (The creaming is important to get a great texture so don't skimp here.)
6. 6
   Add the yolks, 1 at a time, beating well after each addition.
7. 7
   Beat in the extracts.
8. 8
   Whisk the flour, baking soda and salt together in a bowl.
9. 9
   Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.
10. 10
    Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon.
11. 11
    Space the cookies about 2-inches apart on the prepared pans.
12. 12
    Freeze for at least 30 minutes.
13. 13
    (The cookies can be frozen for up to 1 month.)
14. 14
    Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes.
15. 15
    Transfer to a rack to cool.
16. 16
    For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl.
17. 17
    Add the citrus juice and mix with an electric mixer to make a firm but pourable icing.
18. 18
    (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.)
19. 19
    Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl.
20. 20
    Dry cookies icing side up on a rack.
21. 21
    Serve.
22. 22
    Store in an airtight container for up to 4 days.