*The icing recipe makes just enough for a conservative drizzle on each cookie. If you like more icing, double the recipe. The orange flavor is assertive enough that a little bit of icing should do the trick.
*Baking times can range pretty widely depending upon your oven and how thick or thin you rolled your cookies. I checked my cookies at 8 minutes and then checked them every 2 minutes until they were set and just beginning to get a hint of golden brown on the edges. For softer shortbread, roll to 3/8" thick and bake just until the edges are showing color. For crispier shortbread, roll thinner than 1/4" and bake a few minutes longer.
*I used a 2" cookie cutter and got 16 cookies. You don't have to use cookie cutter. You could shape it and cut it the way I did in the Spiced Shortbread Post. It's faster and easier, if that's your goal :)
*Be careful when zesting that you don't get any of the bitter white pith or that bitterness will carry into your cookies.
*You can vary the amount of orange to your taste. Use more or less in the dough or eliminate the zest from the icing, or eliminate the zest and juice from the icing and make it plain using water or milk for the liquid.
*Store in an airtight container for up to a week, or freeze for up to two months.
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