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1
In a bowl stir together flour and salt.
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2
In another bowl with an electric mixer at medium speed beat butter until smooth.
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3
Gradually add confectioners' sugar to butter, beating on low speed (to prevent sugar from flying out of bowl), scraping down side of bowl with a rubber spatula occasionally.
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4
Beat in tangerine or orange zest and vanilla.
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5
Gradually beat in flour mixture until combined well.
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6
Divide dough into thirds.
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7
Roll out each third between sheets of wax paper into a 10-inch round (about 1/8 inch thick) and stack rounds in wax paper, on a baking sheet.
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8
Chill rounds until firm, at least 2 hours, and up to 3 days.
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9
Preheat oven to 300F and line 2 large baking sheets with parchment paper.
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10
In a bowl toss together topping ingredients.
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11
Transfer 1 round, still between sheets of wax paper, to a work surface.
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12
Remove top sheet of wax paper from round (keep remaining 2 rounds chilled) and replace it loosely.
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13
Flip over wax-paper-enclosed dough round and remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper).
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14
Working quickly, with a 2-inch fluted round cutter cut out rounds, arranging about 1/2 inch apart on baking sheets.
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15
(If dough becomes too soft to work with, freeze or chill on wax paper until firm.)
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16
Reroll scraps and make more cookies with remaining rounds in same manner.
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17
Spoon 1/2 to 1 teaspoon topping onto center of each cookie.
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18
Bake cookies in batches in lower third of oven until edges are golden but centers still pale, 15 to 18 minutes.
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19
Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
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20
Cookies keep, layered between sheets of wax paper in airtight containers at room temperature, 1 week.
