2 cups all-purpose flour
1 teaspoon baking powder 1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest (rind)
4 teaspoons milk
3 cups powdered sugar
6 tablespoons butter, softened
2 teaspoons vanilla extract
3 to 4 tablespoons milk
Pre-heat oven to 375°F (190°C). Grease cookie sheets with butter.
Combine flour, baking powder and salt in a bowl; set aside.
In another mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. Add vanilla and orange zest. Stir in milk. Gradually add flour mixture to wet ingredients; stir just until combined and a ball forms. Refrigerate 1 to 2 hours or until firm enough to handle.
Roll dough out on a floured surface to 1/8-inch thickness. Cut with 3 inch cookie cutter. Place cookies 1 1/2-inches apart on prepared cookie sheets.
Bake for 6 to 8 minutes or until a delicate golden color. Cool completely on racks.
To make the vanilla glaze, combine sugar, butter and vanilla in a small mixing bowl. Gradually add milk; beat until smooth and creamy. Use glaze to frost top of cookies.