Ingredients
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
c. vegetable shortening
3/4 c. granulated sugar
5 1/2 tbsp. whole milk
1/2 tsp. finely grated orange or lemon zest
1/2 tsp. vanilla extract
1 egg
egg yolks
Food coloring
1 box confectioners’ sugar
Preparation
Step 1In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat shortening and granulated sugar with an electric mixer on medium speed until well combined, about 1 minute. Add 1 1/2 tablespoons milk, zest, vanilla, and whole egg, and beat until combined. Add flour mixture and beat on slow speed until just combined. Shape dough into 2 disks, cover each with plastic wrap, and refrigerate until cold, about 2 hours.Step 2Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Working on a floured surface, roll out 1 disk until about 1/8 inch thick and use cookie cutters to cut into desired shapes. (Reroll scraps as needed.) Using a spatula, carefully transfer cookies to 1 of the prepared baking sheets.Step 3For each glaze color: In a small bowl, whisk together 1 egg yolk, 1 teaspoon water, and 2 or 3 drops of food coloring; repeat for more colors. Using your fingertips or a soft brush, color tops of cookies with glaze and bake until set but not brown around the edges, about 8 minutes. Set aside to let cool, and meanwhile repeat with remaining disk of dough.Step 4To make icing, whisk together confectioners’ sugar and 4 tablespoons milk, adding the remaining 1 tablespoon milk, if needed, to make a thick but pipable icing. Transfer to a resealable plastic bag and snip off a bit of 1 corner to use for piping. Decorate cookies as desired and set aside to let dry before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
