by Caitlin Saniga
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups flour
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice, plus more if needed
- 1 1/2 teaspoons grated orange zest
With an electric mixer, beat the butter and sugar until fluffy. Add the egg yolks, vanilla and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 1/4-inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350 degrees. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on on parchment-lined (or not) baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
In a small bowl, whisk together the confectioners’ sugar, orange juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes. Keep dipping until the glaze is gone.
Makes about 4 dozen.
Recipe adapted from: Real Simple
Photos: Caitlin Saniga
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.