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