1. Whisk the flour, baking soda and salt in a medium bowl. Set aside.

2. Beat butter in a large bowl with mixer on medium-high speed until smooth. Add granulated sugar and 1 tablespoon of citrus zest and beat until light and fluffy. Add egg yolks and then add lemon and orange extract until well mixed. Turn the mixer to low and add flour mixture and beat until a soft dough forms. Don’t overbeat.

If you don’t have a microplaner, purchase one. They are a workhorse in the kitchen – making citrus zest, shredding hard cheese, mincing fresh ginger and more. This is the one that I use.

3. Using a cookie scoop drop teaspoon of dough into your hand, roll into a ball and place on to Nordic Ware Baking Sheets lined with Silicone Baking Mats. Each cookie sheet should have approximately 12 cookies.

A cookie scoop, Nordic Ware Baking Sheets (or other commercial baking sheets) and silicone baking mats, is the secret to making perfectly uniform cookies every time. Same size, same browning, same taste. They are an investment, but worth every penny.

4. Freeze cookies for at least 30 minutes to as long as overnight.

5. Preheat oven to 375 degrees. Bake cookies straight from the freezer, one baking sheet at a time. Bake for 15 to 17 minutes, or until the edges are set. Let cool for 3 minutes on baking sheets and then transfer to a baking rack to cool completely.

6. Once cookies are completely cool, make the glaze. Whisk powdered sugar, 2 tablespoons of citrus juice and remaining citrus zest in a medium bowl until smooth. You want a thicker glaze, so add more juice or powdered sugar as needed. Spread on cookies with a spoon and let set.

Feel free to double spread on cookies if you have extra glaze, the more citrus the merrier.