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1
Sift together the flour, baking powder, and salt into a bowl.
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2
Cream the butter and sugar in a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
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3
Crack in the eggs, one at a time, beating well between additions.
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4
Pour in the vanilla, the juices, and the zest, and beat to combine.
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5
Turn the mixer off, pour in the flour mixture, and mix on low just to combine.
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6
Wrap the dough in plastic, and let rest in refrigerator 1 hour.
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7
Roll the dough into four logs, about 1 1/2 inches in diameter and 10 to 12 inches long.
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8
Chill or freeze the logs for 20 minutes, until firm enough to cut without losing their shape.
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9
Preheat the oven to 350 degrees F. Cut the logs into 1/2-inch rounds, and place on parchment-lined baking sheets.
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10
Place in oven, and bake until the cookies are golden, about 15 minutes.
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11
Remove, and cool the cookies completely on wire racks.
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12
To glaze the cookies: Sift confectioners sugar into a bowl, and whisk in the orange juice to make a smooth glaze.
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13
Dip a cookie in the glaze; it should stick to the cookie in a thin layer.
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14
If not, adjust the consistency of glaze with more juice or confectioners sugar.
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15
Dip the top of the baked cookies in glaze, and let dry on wire racks.
