I believe a cookie should be substantial.  I mean, if you’re going to indulge, it might as well be memorable and decadent.

This time of year, it’s difficult not to feast on every confection that finds itself under our noses, but if you are one to save yourself for only those that are worthy, this is it!

Fresh citrus sends this traditional shortbread cookie to the next level, with flecks of orange zest in the dough and hints of sweetness in the glaze.

I made these as a special treat for Santa as he’s traveling through California.  Figured we could make sure he knows where the good stuff is grown.

As you can see, I was not shy with the thickness of my cookies.  I cut them into generous 1/2 inch slices.  Go big or go home!

Adding a few more strokes of zest to the glaze before it sets makes these cookies extra festive.

Want to impress Santa this year?

Here’s the recipe…

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• Zest of one large orange
• 1 t. vanilla
• 4 egg yolks
• 2 1/2 c. flour
• 1/2 t. salt
• 1 1/2 cups powdered sugar
• juice from large orange

Instructions

1. Beat butter and sugar together until creamy.
2. Add in orange zest and vanilla.
3. Add egg yolks and beat just until incorporated
4. Add flour and salt and beat just until incorporated
5. Roll into 2 separate logs. Refrigerate for at least 2 hours (can be overnight)
6. Preheat oven to 350
7. Remove logs and slice with a sharp knife into 1/2″ slices
8. Place on a parchment-lined cookie sheet and bake for 18 minutes, or until bottoms and edges just start to brown
9. Cool on wire rack
10. Mix together the powdered sugar and juice of orange. Blend until smooth
11. Glaze each cooled cookie and sprinkle more zest.
12. Allow glaze to set and serve