Sift together the flour, baking powder, and salt into a large bowl and set aside

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium, until light and fluffy, about 2 minutes

Add the eggs, one at a time, beating well between additions

Add the vanilla, orange juice, lemon juice, and orange zest

Beat to combine

With the mixer off, add the flour mixture admix until just combined

Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour

Roll the dough into 4 logs, each about 1 1/2 inch in diameter and 10 to 12 inches long

Chill or freeze until firm enough to cut without losing their shape

Preheat oven to 350’ F, line baking sheets with parchment paper

Cut the logs into 1/4 (to 1/2) inch rounds and place on prepared baking sheets

Bake for 15 minutes or until the cookies are golden

Cool on wire racks

When cooled glaze with orange glaze (recipe follows)