Preheat oven to 350° F. Line two baking sheets with Silpats or parchment paper;
set aside. Sift together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter
and the granulated and brown sugars on medium speed until light and fluffy,
about 2 minutes. Add eggs one at a time, beating to incorporate after each
addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer
speed to low, and slowly add dry ingredients. Beat until fully combined and
dough begins to form around paddle.
Use a 2-inch ice-cream scoop to drop cookies onto prepared baking sheets about 2
inches apart. Flatten cookies with palm of hand. Sprinkle with sanding sugar.
Using a pastry brush, lightly brush tops with water. Sprinkle with more sanding
sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to
15 minutes. Remove from oven. Transfer cookies to wire rack to cool completely.
