Espresso and Lime

Clementine Canestrelli Cookies
1 Hard boil 3 large eggs and place the 3 yolks in a small bowl
2 Combine 130 grams of all purpose flour, 100 grams of cornstarch, 80 grams of confectioners sugar, 1 tablespoon of clementine zest and 1/4 teaspoon of salt in a food processor 
3 Add 11 tablespoons of cold, cubed butter, 1 teaspoon of vanilla extract and 1/2 teaspoon of orange extract and pulse 4-5 times to combine
4 Crumble 3 hard boiled egg yolks into the mixture and pulse 3 times to combine
5 Gradually add fresh clementine juice, 1 tablespoon at a time, until a loose crumble forms (you may not need the entire 1/4 cup)
6 Transfer the crumbly dough onto a lightly floured surface and gently knead to bring the dough together
7 Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour
8 Once the dough has chilled, unwrap it and transfer it back onto a lightly floured surface
9 Roll the dough out to approximately 1/2 inch thick and cut out desired shapes
10 Gather the scraps, quickly knead them together and repeat the process until all of the dough has been used
11 Transfer the cut out cookies onto parchment lined baking sheets and transfer them into the refrigerator to chill for 10 minutes
12 Preheat your oven to 325 degrees
13 Bake the cookies in a 325 degree oven for 12 minutes
14 Let the cookies cool on the baking sheets for 5 minutes before transferring them directly onto a cooling rack
Clementine Glaze
1 While the cookies cool, make the clementine glaze by combining 1 cup of confectioners sugar with 1 teaspoon of vanilla extract and 1/4 teaspoon of orange extract in a small bowl
2 Add fresh clementine juice 1 teaspoon at a time until a thick, smooth glaze is achieved
3 Dip the cooled cookies into the glaze and decorate with sprinkles or sanding sugar
4 Store leftovers in an airtight container at room temperature