Lemon, Lime An Orange Refrigerator Cookies

1. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time; beat until smooth.
2. In a medium bowl, stir together flour and salt; beat into butter mixture until well combined.
3. Divide dough between three bowls. Stir lemon zest and lemon juice into one third, lime zest and lime juice into another third, and orange zest and orange juice into remaining third. Cover and chill dough portions about 2 hours or until easy to handle.
4. Place each portion of dough on a 12-inch square of waxed paper or clear plastic wrap and shape into a log 1½ inches in diameter. Wrap and freeze at least 1 hour. For longer storage, double wrap and freeze up to 1 month.
5. Preheat oven to 400°F. Slice dough ¼ inch thick; place slices on ungreased cookie sheets. Bake for 8 to 10 minutes or until bottoms just begin to brown. Remove from pan and cool on wire racks.
6. Prepare the three colors of Pastel Glaze. Dip each cookie about halfway into corresponding glaze. Place on wire racks. Sprinkle with decorating sugar. Let glaze harden on cookies about 2 hours before serving or storing.

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Pastel Glaze

1. In a medium bowl, combine powdered sugar and enough boiling water to make spreadable glaze. Divide between three bowls. Tint one portion with a drop or less of yellow food coloring, another portion with green food coloring, and the third with a half drop of both red and yellow food coloring to correspond to lemon, lime, and orange cookies. If glaze becomes stiff during dipping, stir in additional boiling water, a teaspoon at a time.