Almond Tangerine Butter Cookies

In a very large bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking soda, cream of tartar and salt. Beat on medium until light and fluffy, 2-3 minutes, scraping sides occasionally.

Add eggs, tangerine peel, vanilla and almond extract. Beat until combined. Slowly beat in olive oil until combined. Beat in cornmeal. Slowly add flour and beat until smooth and combined. You may need to hand stir in last bit of flour.

Cover and refrigerate dough to firm up for handling, about 30 minutes. Preheat oven to 350º F. Shape dough into 1-inch balls, place balls 2 ½ inches apart on a parchment lined baking sheet. Using the cut edge of a knife, press an X into the center of each ball. Don't press down too much as they'll spread out when baking, you just want an imprint on the ball.

Bake at 350º for 10-12 minutes, or until the tops are slightly golden brown. Remove from oven and while cookies are still warm, use the knife to slightly press the X's again (see pictures above). Place on wire rack.

Glaze cookies while they are still warm: In a medium bowl stir together powdered sugar, tangerine juice and water. You may need slightly more or less water depending on constancy. Brush glaze over cookies. Options: Sprinkle tops with almond slices.