Zest 3 navel oranges and divided the zest as follows:

1 Tablespoon for the dough, ¼ teaspoon for the glaze and the remaining zest for the sugar coating.

In a stand alone mixer fitted with a paddle attachment, beat 2 sticks unsalted butter on high speed for about a minute. Add ¾ cup sifted powdered sugar and beat on low until all the sugar has been incorporated. Scrape down the sides and beat at a higher speed until creamy and smooth.

Add 1 Tablespoon orange zest and 1 Tablespoon orange juice and beat until combined.

With the mixer on low, gradually add 2 ⅔ cups flour and mix just until incorporated. Don't over mix. Chill for at least an hour, best overnight, to solidify the butter.

Note: To measure the flour loosen the flour first, then spoon flour into the measuring cup and use the back of a knife to level off any excess flour.

When ready to bake, preheat oven to 325°F and line two baking sheets with parchment paper. Set aside.

In a small bowl, combine 1 cup powdered sugar, 3-5 teaspoons of whole milk or light cream, ¼ teaspoon almond extract and ½ teaspoon orange zest. Whisk until smooth and ribbon-like consistency. Set aside.

Note: Start with 3 teaspoons of whole milk and add more as needed. The glaze should drip off the spoon into the bowl in a ribbon like consistency. It should not be runny and thin like maple syrup.

In another small bowl, combine granulated sugar with remaining orange zest. Cut the zest into the sugar with a fork. Set aside.

Shape dough into 1-inch balls and roll them in orange sugar. Bake for 14-15 minutes or until bottoms are light brown.

Once the snowballs come out of the oven, roll them in the orange sugar again and transfer to a wire rack to completely cool.

Drizzle with orange glaze. Makes about 40 cookies.