Recipe courtesy of Food Network Kitchen
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Iced Citrus Crackle Cookie
Total:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min
Yield:
about 2 dozen
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min
Yield:
about 2 dozen
Level:
Easy

Ingredients

Dough: 
Icing:

Directions

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. Serve.

Store in an airtight container for up to 4 days.

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