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1
Using electric mixer, cream butter and sugar in large bowl until light.
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2
Beat in egg, lemon juice, lemon peel and vanilla.
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3
Mix flour, baking powder and salt in small bowl.
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4
Add to butter mixture and stir until well combined.
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5
Divide dough into 3 pieces.
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6
Flatten each into disk.
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7
Wrap each in plastic and chill 2 hours or overnight.
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8
Preheat oven to 350F.
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9
Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch.
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10
Using Hanukkah cookie cutters dipped into flour, cut out cookies.
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11
Transfer to ungreased cookie sheets, spacing evenly.
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12
Gather scraps, reroll and cut out additional cookies, chilling dough if necessary.
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13
Bake until cookie edges are golden, about 10 minutes.
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14
Transfer cookies to racks and cool.
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15
Repeat rolling, cutting and baking with remaining dough pieces in batches.
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16
Place sugar in bowl.
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17
Stir in 2 tablespoons milk and lemon juice.
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18
Add more milk if icing is too thick to pipe.
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19
Transfer half of icing to another bowl.
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20
Mix food coloring into half of icing.
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21
Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones.
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22
Pipe icings decoratively onto cookies.
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23
Let stand until icing sets, about 2 hours.
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24
(Can be made 1 week ahead.
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25
Store cookies in single layers in airtight containers.)
