Glazed Citrus Rounds
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 151
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 31
- Sodium
- 39
- Total: 2 hr 40 min
- Prep: 2 hr 25 min
- Cook: 15 min
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.