Cranberry Orange Icebox Cookies

Turn the dough out onto a floured work surface and with floured hands divide or cut in half. Rollshape each half into a 7 or 8inch log about 2 5 inches in diameter. The measurements dont have to be exact. Tightly wrap the dough logs
in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine overnight the orange flavor really comes through the longer this dough sits
Preheat oven to 350F 177C. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Optional rolling in sugar Pour enough coarse sugar on an 8inch or larger plate to cover it. Roll the logs in the sugar. You may need to really press the dough logs down into the sugar if its not really sticking. I find coating the dough logs in sugar after chilling much easier as the dough is too sticky to neatly roll in sugar right after mixing.
Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.
Bake the cookies for 1315 minutes or until very lightly brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Icing Whisk the confectioners sugar and orange juice together. Drizzle over cooled cookies. Feel free to top each with more orange zest while icing is still wet. The icing sets after 3060 minutes so you can easily store stack and transport the cookies.
Cookies will stay fresh covered at room temperature for up to 1 week