ICED CITRUS CRACKLE COOKIE

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Iced Citrus Crackle Cookie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield about 2 dozen

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.
  • Store in an airtight container for up to 4 days.

Md Awal Hossain
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These cookies are amazing! I'll definitely be making them again.


Paddy Ayangbayi
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I love the citrus flavor in these cookies. They're the perfect pick-me-up.


Pearce Mclarnon
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These cookies are a bit time-consuming to make, but they're worth it. They're so delicious!


Kirin MacDonald
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I'm not sure what went wrong, but my cookies didn't turn out. They were too dry and the crackle topping didn't work.


Ahmad Qureshi
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These cookies are so pretty! I can't wait to try them.


Kiggundu Araphat
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I'm not a big fan of citrus, but these cookies were surprisingly good. The crackle topping really made them.


O S A M A
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These cookies were the perfect treat for my holiday party. They were easy to make and everyone loved them.


Ashrakat Mohamed
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The recipe was easy to follow and the cookies turned out great! I love the citrus flavor.


Aj Quaresima
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These cookies were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.


Marasa Ranney
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These cookies are amazing! I've never had anything like them before. The citrus flavor is so refreshing and the crackle topping is the perfect touch.


Nick Zora
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Citrus Crackle Cookies were a hit! They were easy to make and tasted delicious. The citrus flavor was perfectly balanced with the sweetness of the cookie. My friends and family loved them!