Citrus tang and cornmeal crunch make these crisps stand out on a holiday cookie platter. If blood oranges are available, use them to lend a rosier hue to the glaze.
Makes: 48 cookies
Total Time: 1 hour 45 minutes
In a medium bowl, whisk together the flour, 3/4 cup of the cornmeal, the baking powder, and the salt, then set the mixture aside.
Using an electric mixer set on medium speed, beat the butter, sugar, and egg until creamy (scraping the bowl often), about 2 minutes. Reduce the speed to low; add the flour mixture, zest, and orange extract, and beat until the mixture pulls away from the sides and forms a dough, about 1 minute.
Divide the dough in half and form each half into a 12-inch-long, 11/2-inch-wide log. Cover the dough in plastic wrap and chill until firm, about 1 hour in the refrigerator or 20 minutes in the freezer.
Heat the oven to 375°. Line two rimmed cookie sheets with parchment paper. Spread the remaining 1/4 cup cornmeal on a small flat tray; roll each log in the cornmeal to coat. Cut the logs into 1/2-inch-thick slices and place them 1 inch apart on the prepared sheets. Bake until the cookies are deep golden brown around the edges, about 10 to 12 minutes, rotating the sheets halfway through. Cool the trays on a wire rack for about 5 minutes, then transfer the cookies to the rack to continue cooling.
To make the glaze, stir together the confectioners' sugar, zest, 1/4 cup of the orange juice, and the salt. If needed, add more juice, a teaspoon at a time, until the glaze has a flowing consistency. Spoon a few teaspoons of the glaze onto each cookie.
PHOTOGRAPHS BY ALEXANDRA GRABLEWSKI FOOD STYLING BY LISA HOMA PROP STYLING BY VICTORIA PETRO-CONROY