GLAZED CITRUS COOKIES

With my Meyer lemon tree loaded up this year I was constantly looking for new recipes that would use that scrumptious juice.  This cookie also calls for other juices so I could trick JT into trying them since he is not a lemon fan.  It is not a fancy cookie, but quite enjoyable.  I will definitely make them again.  I added orange juice and zest this time along with lemon but think I will try grapefruit next.

2 c. flour

¼ t. baking soda

¼ t. salt

1-1/2 sticks unsalted butter, room temperature

1-1/4 c. sugar

1-1/2 TB finely grated citrus zest (lemon, orange, lime or grapefruit)

2 lg. egg yolks

¾ t. lemon extract

¼ t. orange extract

1 c. powdered sugar, sifted

2-3 TB fresh citrus juice (use the same kind as the zest)

Whisk the flour, baking soda and salt in a medium bowl.  Beat the butter in a large bowl with a mixer on medium-high speed until smooth.  Add the sugar and 1 TB citrus zest and beat until light and fluffy, about 2 minutes.  Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts.  Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper.  Scoop rounded tablespoonfuls of dough about 2 inches apart onto the baking sheets.  Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees.  Bake the cookies straight from the freezer, 1 baking sheet at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes.  Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the glaze:  Whisk the powdered sugar, 2 TB citrus juice and remaining ½ TB zest in a medium bowl until thick and smooth.  (Add 1 more TB citrus juice is the glaze is too thick.)  Spread on the cookies; transfer to a rack and let set, about 1 hour.