1. To make the cookies: In a medium bowl, whisk together the flour, baking soda, and salt. 
2. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 minute. Add the sugars and beat until light and fluffy, 2 to 3 minutes. 
3. Slowly pour in the olive oil while mixing on low speed until just combined. Scrape down the sides of the bowl and add the egg and vanilla, mixing until combined. 
4. Add the dry ingredients and mix until just combined. 
5. Form the dough into a disc and wrap in plastic. Refrigerate for 2 hours, or until firm, and up to 2 days.
6. When ready to bake the cookies, preheat the oven to 350º. Line 2 sheet pans with parchment paper. 
7. Lightly dust a work surface with flour, and roll the dough out to ¼-inch thickness. Using a 1” round cookie cutter, cut the dough into circles. Place the circles in a single layer on a sheet pan and chill in the freezer for 10 minutes. 
8. Evenly space 12 cookies on the prepared sheet pan and bake for 10 to 12 minutes or until just beginning to brown around the edges. Transfer to a wire rack to let cool completely, and repeat with the remaining cookie dough. 
9. To make the glaze: In a small bowl, whisk together the confectioners’ sugar, Pixie zest, and Pixie juice. Immediately spread the glaze over the cooled cookies and let set. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. 

Recipe adapted from: “100 Cookies”