Iced Citrus Crackle Cookie (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened |
1 1/4 cups sugar |
1 tablespoon finely grated citrus zest (meyer or regular lemon, tangerine or lime) |
2 large egg yolks, room temperature |
3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies) |
1/4 teaspoon orange extract |
2 cups all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon fine salt |
1 cup confectioners' sugar, sifted |
2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie) |
1 tablespoon finely grated citrus zest (the same flavor of the cookie) |
2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie) |
Directions:
1. Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.
3. Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.
4. Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)
5. Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.
6. For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.
7. Store in an airtight container for up to 4 days.
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