Lemon extract and orange peel add a citrus touch to these cutout cookies we created. Top with a meringue icing, your favorite frosting, or add sprinkles before baking.
In mixing bowl, beat butter with electric mixer 30 seconds. Add sugar, baking powder, soda, and salt; beat well. Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour. Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness. Using a cooking cutter, cut dough into desired shapes. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies. Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
In a medium mixing bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.