At home, at a summer picnic or on your holiday cookie platter. Any place you serve these Citrus Butter Cookies your guests will love them.

Ingredients

• 1 large lemon, zested
• 1 large orange, zested
• 1 cup granulated sugar, divided
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1 large egg, lighly beaten
• 2 teaspoons vanilla bean paste

GLAZE

• 2 cups powdered sugar
• 1 teaspoon vanilla bean paste
• reserved citrus zest
• 2 tablespoons reserved citrus juice
• 1 pinch salt

Directions

1. In a small bowl, zest lemon and orange together. Squeeze the juice from the lemon and orange into a separate bowl.
2. In a small bowl, place 1 Tbsp lemon juice, 1 Tbsp orange juice,1 tsp orange zest, and 1 tsp lemon zest for the icing. Set aside for later.
3. Rub the remaining portion of zest into 3/4 cup granulated sugar to ‘perfume’ the sugars with the oils of the zest. Set aside.
4. Combine flour, salt, and baking soda in a separate bowl.
5. In the bowl of a stand mixer fitted with a paddle attachment, on medium-high speed, beat butter until creamy; about 1 minute.
6. Add zest/sugar mixture and powdered sugar; beat 2 minutes until fluffy.
7. Add egg and vanilla bean paste. Mix on medium speed until combined.
8. Add flour slowly while the mixer is on low. Mix only until combined.
9. Remove the dough from the bowl and wrap it in plastic wrap. Place in the refrigerator for 4 hours.
10. Preheat oven to 350 degrees F. Shape chilled dough into 1.5″ balls. Coat in remaining 1/4 cup granulated sugar. Can also use turbinado sugar.
11. Place on a silicone-lined or parchment-lined baking sheet with enough room to spread and not touch. Pat to 1” thickness.
12. Bake for 9 minutes.
13. Remove from oven. Cool for a few minutes on the baking sheet and then place cookies carefully onto a cooling rack. Cool completely.
14. In a small bowl, combine reserved zests with powdered sugar, and vanilla bean paste. Slowly whisk in the reserved citrus juice until it is a drizzle consistency.
15. Drizzle glaze on cooled cookies.