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1. Combine all the dry ingredients (flour, orange zest, and salt) in a medium-sized bowl and mix until incorporated.
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2. In a large bowl beat together butter and white sugar until completely combined and somewhat airy. Add the brown sugar and beat until it looks like wet sand. Add the egg and vanilla and mix until just combined. Next, slowly add the flour mixture a little bit at a time and keep mixing until combined.
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3. Lay down two sheets of plastic wrap or waxed paper and put half of the dough on top of each piece. Shape the dough into 2 logs of decent width and length. You don't want your cookies to be too small! Roll logs up in the plastic and refrigerate for at least 1 hour. You can freeze them if you're impatient, or if you want to prepare these now and bake them another day.
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4. Heat oven to 350 F. Put some granulated sugar in a shallow bowl. Cut the logs into 1/2-inch slices. Roll the cookies in the sugar to coat them and shake off excess. Arrange cookies on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely before glazing.
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5. While cookies are baking, start off by whisking juice and zest of 1/2 an orange with 1 cup of powdered sugar. Add more powdered sugar and continue whisking, and repeat until glaze reaches your desired consistency. It shouldn't be runny, but I prefer it not too thick either.
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6. Drizzle glaze over cooled cookies and set them out to let the icing harden (either at room temperature, or in the fridge) for at least 20 minutes. Then, enjoy!
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Recipe inspired by Toasted Coconut and Orange Icebox Cookies by Aida Mollenkamp on foodnetwork.com.
