2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. soft butter
2/3 c. sugar
1 egg
1 to 2 tsp. grated orange rind (bottled rind works fine)
1 tbsp. orange juice

Sift flour, baking powder, salt in large bowl (set aside). In separate bowl beat butter and sugar until smooth. Beat in eggs, orange juice, and orange rind, add flour a third at a time mixing after each addition. Shape into ball and refrigerate for 1 hour or longer. Roll out on floured board or counter top and cut with cookie cutters. Bake at 350 degrees for 7 to 8 minutes until brown around edges. Frost and decorate.

FROSTING:

3 egg whites
1/2 tsp. cream of tartar
1 (16 oz.) box of confectioners' sugar (10 x)

Beat egg whites until slightly foamy, add cream of tartar, mix until blended. Slowly sift sugar into mixture and stir until smooth. Color with food color and decorate cookies (can be diluted with a few drops of water for a thinner icing). Let icing thoroughly dry before stacking cooking.

This is a wonderful recipe that can be made weeks in advance and store in tupperware. The icing hardens and cookies can be stacked. My children make these cookies year round for every Holiday!