Whisk together the flour and salt. Set aside.

Using a mixer, beat the butter until creamy. Beat in the granulated sugar. Scrape down the sides and bottom of the bowl, and add the orange zest. Beat again, this time until fluffy, about 3 minutes on medium-high speed.

Repeat the scraping and add the powdered sugar. Beat again until fluffy, another 3 minutes on medium high speeds.

Beat in the egg yolks, one at a time. Scrape down the sides and bottom of the bowl in between. Beat in the extracts.

With the mixer on slow speed, stir in the flour mixture. When it is all incorporated and starting to clump, quickly kneads the dough just a few turns to create one large lump of dough.

Cut the dough in half, and roll each dough into a log on plastic wrap. You are aiming for about 8 inches long.

Wrap each log tightly in plastic wrap and chill for 2 hours (or wrap in second layer of heavy duty foil and freeze).

When you are ready to bake the cookies, preheat the oven to 325 F. If the logs are frozen, remove them for the freezer so they can begin to thaw.

Line 2 cookie sheets with parchment paper or silicone mats.

Whisk together the sugar and cinnamon in a wide bowl.

When the oven is ready and when the logs are slice-able, slice off cookies, about 1/4-inch thick, and dip one side into the cinnamon sugar. Place on the prepared cookie sheets and sprinkle with a little more cinnamon sugar if desired.

Place the cookies 3/4-inch apart on the cookie sheets (they will not spread really).

Bake for 12-15 minutes. The cookies are done when they brown around the edges.

Let cool on the cookie sheets for 3-5 minutes, and then move to a cooling rack. The cookies will crisp completely as they cool.