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