In small bowl, stir powdered sugar, 2 tablespoons of the orange juice and remaining 1 teaspoon orange zest; mix well. If necessary, add additional orange juice, 1 teaspoon at a time, until thin enough for glaze. Dip tops of cookies into glaze. Let stand about 20 minutes or until glaze is set. Store in covered airtight container in refrigerator up to 1 week.