125 g butter (tiny bit over 1/2 c according to this)
100 g sugar (1/2 c based on the same source)
2 egg yolks
zest from an orange
1 Tbs orange juice
250 g flour (1 3/4 c based on the same source)
Whip the butter until frothy, add the sugar, then the yolks and orange zest and juice, and finally the flour. Cool the dough to make it easier to work with. Roll the dough out 1/2 cm thick (1/4 inch), cut out diamonds. Bake in 150-180 degree C oven for 10-15 minutes. While the cookies are baking, prepare the icing. Brush the hot cookies with the icing immediately after they come out of the oven.
Icing:
125 g powdered sugar (a bit over 1 c based on the same source)
1 - 2 Tbs orange juice
1/2 - 1 Tbs water
Combine the icing ingredients until smooth. Martin is always amazed at how all the sugar just dissolves in the tiny amount of fluids.
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