In a bowl whisk together the flour, baking powder, and salt, set aside. Cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing on medium speed until well incorporated. Mix in the extracts, zest and juice. Add the dry ingredients and mix just until it comes together and no flour is visible. Divide the dough into two or three packets and refrigerate the dough until set, about an hour.
Line baking sheets with parchment paper. Sprinkle some flour on flat surface, using enough flour to prevent the dough from sticking, but not too much or the cookies will be tough. Roll dough out to about 1/8-inch/3-mm thick circle. Use a star (or other) shaped cookie cutter to cut out the cookies. Set cookies on the prepared baking sheets, leaving some space between them.
Preheat the oven to 350° F/180° C. Bake for about 8 minutes, or until just golden on the bottoms. Let cookies cool before frosting and decorating.
Makes approximately 24 cookies
Combine all of the powdered sugar and softened butter in the bowl of a stand mixer with the whip attachment. Slowly blend together on low speed. Gradually add in milk. Start with 1 tbsp/15 mL of milk and add more as needed until desired consistency. Divide frosting into smaller bowls. Add 2-3 drops of Watkins Natural Food Coloring to each bowl and mix until blended. For a bolder color add a few more drops of Watkins Natural Food Coloring, blend again and repeat as necessary.
Total Time: 2 Hours
Prep Time: 2 hours
Bake Time: 8-10 minutes