Ingredients
1 cup butter, softened1 cup sugar1/2 teaspoon salt1 large egg, room temperature4 teaspoons grated orange zest1/3 cup orange juice1-1/2 teaspoons lemon extract2-1/2 cups all-purpose flourICING:1 cup confectioners’ sugar2 tablespoons 2% milk3 drops orange food coloring, optional
Preparation
In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour.
Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets.
Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners’ sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.
