King Cake Cookies

2 sticks (1 cup) unsalted butter, softened
1 cup each confectioners' sugar, granulated sugar
2 eggs
1 cup peanut or other vegetable oil
2-1/2 teaspoons almond extract
Grated zest and juice of 1/2 orange
4-1/2 cups all-purpose flour
1 teaspoon each baking soda, salt, cream of tartar
Icing glaze recipe follows

1. Heat the oven to 350 degrees. Beat the butter, confectioners' sugar and granulated sugar with a mixer on medium speed. Add the eggs, one at a time, beating until light and fluffy. Reduce the mixer speed to low. Slowly pour in the canola oil, mixing until combined. Add the almond extract and grated zest of half an orange. Set aside.

2. Sift together the flour, baking soda, cream of tartar and salt. With a mixer on low speed, add to the batter, beating just until combined.

3. Use the size scoop of your choice (or tablespoons) to transfer dough to parchment-lined cookie sheets. I use a 1/4-cup scoop (#16) for very large cookies, but size is up to you. Flatten dough with the lightly buttered bottom of a glass… or your hand. Transfer to the oven.

4. Reduce the oven to 325 degrees. Bake until cookies firm and lightly brown on the bottom, about 10 to 15 minutes, depending on size.

Transfer to a wire rack to cool before icing.

To prepare icing glaze, add 1-1/2 cups of confectioners' sugar to a medium bowl. Stir in about 2 teaspoons of orange juice, milk or cream. Because icing can become too creamy quickly, add more liquid only by the drop until the icing has reached desired consistency. Quickly spread icing lightly on cookies. Sprinkle with purple, green and gold sugar crystals, available from the supermarket baking section or specialty spice markets.