Citrus Sugar Cookies

1. Pre-heat oven to 350°F/177°C.
2. Add butter and granulated sugar to a mixing bowl and cream on high speed for 1 minute. Scrape down the bowl and add citrus zest, vanilla extract, and egg and mix until well combined. Scrape down the bowl once again.
3. In a separate bowl, whisk together all-purpose flour and salt.  Add the dry ingredients to the wet ingredients and mix until just combined.
4. Roll the dough out in between two large pieces of parchment paper and place on a baking sheet. Freeze for 10 minutes. Use a small 3-inch round cookie cutter to cut each cookie out and place on a parchment-lined baking sheet. Roll out the dough scraps, freeze and cut out another set of cookies. Place all the cut out cookies into the freezer for 10 minutes. This ensures that the cookies keep their shape.
5. Bake the cookies for 10-12 minutes or until the edges just start to brown. Cool for 5 minutes on the baking sheet and then transfer to a cooling rack.

Citrus Icing

1. Add powdered sugar and citrus juice to a mixing bowl and whisk until smooth. Spoon the icing into a piping bag or sandwich bag and snip off the corners to make a small opening. Pipe the icing onto each cookie. Use a toothpick to spread the icing around and to pop any air bubbles. Top with chopped candied citrus peels. Let the icing dry for a couple of hours before packing into an air-tight container.