Orange Shortbread Cookies

Directions

• In a large bowl, rub the granulated sugar and orange zest together with your fingers until the sugar is fragrant.
• Add the softened butter, vanilla extract and almond extract to the sugar and zest mixture. Beat with an electric mixer on medium speed until the mixture is light and fluffy.
• In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
• Divide the dough in half and shape each portion into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or until firm.
• Preheat your oven to 325°F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheet. If the dough becomes too soft, return it to the refrigerator for a few minutes to firm up. You can also place the formed cookies in the refrigerator for 30 minutes before baking to help them hold their shape better.
• Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Prepare the glaze. In a bowl, whisk together the melted butter, powdered sugar, salt and 3 tablespoons of orange juice. Gradually add more orange juice, one teaspoon at a time, until the glaze coats the back of a spoon but flows easily when drizzled.
• Once the cookies have cooled completely, dip the tops of each cookie into the glaze, allowing any excess to drip off. Place the dipped cookies back on the wire rack to set.
• Optional: Once the glaze has fully set, fill a piping bag fitted with a small round decorating tip (or a zip-seal bag with a corner snipped off) with green frosting. Pipe Christmas tree squiggles on top and finish with festive sprinkles.