Holiday Citrus Shortbread

Make the cookies: Mix the granulated sugar and fine salt in a large bowl. Zest the orange directly over the mixture, then gently rub in the zest using your fingertips until slightly moist. Add the powdered sugar and butter, and use a wooden spoon or spatula to mash together until the sugars are incorporated, then mix until evenly orange and creamy.

Add the vanilla and stir until incorporated, then add the flour and gently stir just until no traces of flour remain. You also can mix the dough with a stand or hand mixer, keeping the beaters on the lowest speed at each step to avoid adding too much air to the dough.

Shape the dough into a ½-inch-thick square, wrap tightly in plastic wrap and refrigerate until just firm, about 30 minutes. (For slice and bake cookies, see Tip.)

Cut the dough in half and set half on a lightly floured sheet of parchment paper; refrigerate the other half. Roll with a lightly floured rolling pin to ⅛- to ¼-inch thickness, slide onto a baking sheet and cover with plastic wrap or another sheet of parchment. Repeat the rolling with the second half of the dough and then, on its parchment, stack it on top of the first. Cover with plastic wrap or parchment paper and refrigerate until the dough is very firm, at least 1 hour and up to 2 days.

When ready to bake, heat the oven to 350 degrees with a rack in the center. Line a baking sheet with parchment paper.

Peel the parchment or plastic wrap off both sides of dough and set the dough back on the parchment. This will help the cut shapes come off the paper more easily.

Using a floured cookie cutter, cut out shapes as close as possible to one another, transferring each shape to the prepared baking sheet as it’s cut and spacing the shapes an inch apart. Repeat with the other half of the dough, then gather all the scraps, roll them flat and cut out shapes. Refrigerate the dough if it gets soft as you work.

Bake one sheet at a time until the cookies are golden brown around the edges, 10 to 13 minutes, or, for a toastier depth, deeply browned, 13 to 15 minutes. Cool completely on the sheets on wire racks. The shortbread can be stored in an airtight container for up to 1 week.

Make the icing: Combine the powdered sugar and salt in a medium bowl. Add 2 tablespoons lemon juice and stir well. The icing should stay opaque but run slowly off a spoon when lifted. If needed, add more lemon juice a bit at a time. If desired, tint the icing different colors.

Transfer the icing to a piping bag or small resealable plastic bag. Snip a small hole in the tip of one corner and squeeze the icing over the cookies to decorate. Let stand until set. Iced cookies can be stored in an airtight container for up to 1 week.