tablespoons unsalted butter, at room temperature
Freshly grated zest of 2 medium oranges
cup powdered sugar, sifted
teaspoon vanilla extract
cups all-purpose flour, sifted
pounds and pounds of your frosting of choice
Preheat the oven to 325 degrees. With a mixer, beat the butter, orange zest, and powdered sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. Form into two thin disks, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on lined baking sheets. Bake for 6 to 10 minutes; obviously it depends on the shape you’re using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they’re ready expect them to be tinged a pronounced gold around the edges; they’ll be softish still in the middle, but set while they cool. Fill with your favorite frosting, whether it be chocolate ganache, flavored buttercream, or cream cheese.