Directions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.

2. Combine the sugar and zest in the bowl of a stand mixer with the paddle attachment and mix for one minute. Add the butter and beat on high until light and fluffy, scraping the bowl a few times. 

3. Add the yolks and eggs, one at a time, stopping and scraping and mix until combined. Mix in the vanilla.

4. Add the flour and salt and mix until the dough just comes together in a smooth ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes and up to 3 days in the refrigerator. 

5. Once rested, cut the dough in half, roll on lightly floured surface to a thickness of ¼”. Cut into desired shapes

6. Bake for 10-12 minutes, until cookies are just lightly golden. While baking, make the glaze.

7. Whisk confectioners’ sugar and enough milk to make a thick glaze. Flavor with vanilla or almond extract and zest, if using.  

8. Remove half of icing and put into a bowl.  Divide the remaining between two or three bowls and add color, if desired.

9. Frost cookies, let sit for 8-10 hours before serving.