Easter Egg Cookies
Pour out the flour onto the working surface with the powdered sugar and the lemon zest. Crack the egg into the middle and distribute the chopped butter all around. Knead everything together into a firm dough. Wrap in foil and chill for at least one hour in the refrigerator.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll out the dough to be 1/8 inch thick on a floured surface. Use cookie cutters to cut out egg-shaped cookies and place on the baking sheet. Bake for about 10 minutes, or until golden brown. Cool on a wire rack.
For the icing: mix powdered sugar with milk until thick, then brush the cookies with it. Decorate with the food coloring as desired and let solidify.