Iced Citrus Crackle Cookie
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 large
Egg Yolk (room temperature)1 tsp
Orange Extract2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt (fine)Directions:
1
Evenly space the oven racks in the oven and preheat to 375 degrees F
2
On the convection setting, if available
3
Line 2 baking sheets with parchment paper or silicone mats
4
Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth
5
Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes
6
(The creaming is important to get a great texture so don't skimp here
7
) Add the yolks, 1 at a time, beating well after each addition
8
Beat in the extracts
9
Whisk the flour, baking soda and salt together in a bowl
10
Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough
11
Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon
12
Space the cookies about 2-inches apart on the prepared pans
13
Freeze for at least 30 minutes
14
(The cookies can be frozen for up to 1 month
15
) Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes
16
Transfer to a rack to cool
17
For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl
18
Add the citrus juice and mix with an electric mixer to make a firm but pourable icing
19
(If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set
20
) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl
21
Dry cookies icing side up on a rack
22
Serve
23
Store in an airtight container for up to 4 days