Step 1

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.

Step 2

In a medium bowl, combine the flour, baking soda, and cream of tartar.

Step 3

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 ¾ cups [350 g] of the granulated sugar, orange and lemon zest, and salt and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, Triple sec, if using, and vanilla, and beat on medium speed until combined, scraping down the sides as needed. Add the flour mixture and beat on low speed until just combined. Add the dried fruit and mix on low again, then use a rubber spatula to mix the dough again to make sure it is completely combined.

Step 4

Place the remaining ½ cup [100 g] of sugar in a medium bowl.

Step 5

For the cookies into 1 ½ oz [45 g] balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.

Step 6

Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 12 to 14 minutes. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.