Iced Citrus Crackle Cookie

Ingredients

• 0.3 teaspoon baking soda 
• 1 cup confectioners' sugar sifted
• 2 large egg yolks room temperature
• 1 tablespoon 1 tablespoon finely grated citrus zest (the same flavor of the cookie) finely grated (the same flavor of the cookie)
• 2 cups flour all-purpose
• 2 tablespoons citrus juice freshly squeezed (the same flavor of the cookie)
• 0.8 teaspoon lemon extract for tangerine cookies (or use all orange extract )
• 1 tablespoon lemon zest finely grated (Meyer or regular lemon, tangerine or lime)
• 0.3 teaspoon orange extract 
• 0.3 teaspoon salt fine
• 1.3 cups sugar 
• 2 tablespoons colored sanding sugar green yellow (, orange or , depending on the flavor of the cookie)
• 0.8 cup butter unsalted softened ()

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• hand mixer
• measuring spoon

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.
3. 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.)
4. Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.
5. 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.
6. 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.)
7. Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes.
8. Transfer to a rack to cool.
9. Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl.
10. 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.
11. Serve.
12. Store in an airtight container for up to 4 days.