Photo: Glazed Citrus Rounds Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/2 tablespoons finely grated citrus zest (orange, lemon, lime or grapefruit)
- 2 large egg yolks
- 3/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
- 1 cup confectioners' sugar, sifted
- 2 to 3 tablespoons fresh citrus juice (use the same kind as the zest)
Directions
Whisk the flour, baking soda and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 tablespoon citrus zest and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.
Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets. Freeze at least 30 minutes or overnight.
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. Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely.
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. (Add 1 more tablespoon citrus juice if the glaze is too thick.) Spread on the cookies; transfer to a rack and let set, about 1 hour.
Photograph by Johnny Miller
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By jeffwb2u
Fontana CA
on December 23, 2012
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A nice starter recipe, but my first batch of dough was so dry that the cookies themselves were very dry but the time that they cooked. I added 1 yolk and 1 whole egg the second batch along with a bit of fresh squeezed orange juice. Had to offset that by adding another 1/2 cup of flour and 1/4 tsp of baking soda. Even then the dough was very moist and almost unworkable, but I got it working fine by putting powdered sugar on my hands when I formed the cookies. The second batch came out perfect and moist.
By pinkkaddy_12414155
Ellington, 45
on December 17, 2012
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Used orange zest as the citrus flavor. Cookies were delicious. I was annoyed that I had to find a spot in my freezer for a cookie sheet for 30 minutes, but the cookie was worth it. Also, I had a little extra juice in the glaze and as a result it didn't look like the picture. While it was thick, it was absorbed in the cookie and left a stain, rather than the nice frosting type. This could either be from more liquid or because I added the glaze shortly after they came out of the oven.
By bearsfan33
on December 17, 2012
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These cookies are a great addition to my other Christmas cookie recipes. I used orange zest and orange juice and they were so refreshing! The frosting definitely makes this recipe. I baked them for a small get together, and people couldn't stop grabbing them throughout the night! I froze half the batch after baking them and they defrosted really well. This is one of my new favorites!
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