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1
Sift flour, baking powder and salt into medium bowl.
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2
Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
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3
Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
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4
Beat in egg.
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5
Add dry ingredients.
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6
Using spoon, stir until mixture forms dough (dough will be soft).
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7
Divide dough into thirds.
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8
Gather each third into ball; flatten into disks.
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9
Wrap each disk in plastic and refrigerate until firm, about 4 hours.
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10
(Can be prepared 2 days ahead.
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11
Keep refrigerated.
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12
Let soften slightly, if necessary, before rolling out.
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13
).
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14
Preheat the oven to 350F Generously flour work surface and rolling pin.
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15
Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated).
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16
Press rolling pin into dough several times to flatten slightly for easier rolling.
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17
Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking.
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18
Using assorted cookie cutters dipped into flour, cut out cookies.
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19
Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart.
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20
Gather dough scraps together and reserve.
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21
Bake until cookies turn brown on edges, about 15 minutes.
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22
Let cookies stand on sheets 1 minute.
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23
Using metal spatula, transfer cookies to racks and cool completely.
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24
Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch.
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25
Combine all reserved dough scraps and shape into ball; flatten into disk.
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26
Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes.
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27
Repeat rolling, cutting and baking as described above.
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28
Store cooled cookies in airtight container at room temperature until ready to decorate.
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29
Frosting:.
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30
Combine lemon juice and milk in large bowl.
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31
Whisk in 5 cups powdered sugar.
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32
Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream).
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33
Transfer 2/3 cup icing to small bowl to use as white icing; set aside.
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34
Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade.
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35
If necessary, stir more sugar into icing to thicken.
