Iced Egg Cookies
Pour out the flour, powdered sugar and lemon zest on the working surface. Make a well in the center, crack the egg into it, and distribute slices of the butter all around. Mix everything together and knead into a firm dough. Wrap the ball of dough in foil and chill in the refrigerator for at least one hour.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Roll out the dough to be 3-4 mm thick (approximately 1/8 inch) on a floured surface. Using a cookie cutter, cut out the dough in egg shapes and place on the baking sheet. Bake for bout 10 minutes, or until golden brown. Let cool on a wire rack.
For the icing: mix the powdered sugar with milk until thick and brush the cookies with it. Paint the cookies with the food coloring as desired and let sit for a while to solidify.