In a stand mixer using a paddle attachment, beat the butter until soft. Then add the sugar and beat once again until light and fluffy. Add the egg and orange zest and beat until combined.

Now sift the flour, baking powder and salt and beat just until everything comes together into rough dough. Do not over beat.

Divide the quantity into two clear wrap and tightly wrap the dough. (I divide in two as it is easy for me to roll individual small portions)

Let it sit in the refrigerator for few hours. I kept it over night.

When ready to roll and cut out the cookies, make enough space in your refrigerator to chill the cut out cookies before baking.

To roll the dough, place the dough on a big parchment paper, and place another piece of the parchment paper on top and start rolling with gentle pressure. Roll it to ⅜” thick.

For the button cookies, I used a small 1inch diameter cookie cutter and then pokes the holes in the center using a plain round small piping tip.

For the star cookies, I used a small star cookie cutter.

For the leaf, I used these cutouts I got from Amazon (…)

Once the cutouts are ready, place on a cookie sheet with parchment paper on, and leave it in the refrigerator for 15 minutes. (You might have to do it in batches)

Preheat the oven to 375 F and bake the cookie in middle rack for 8 minutes. Once done, take the cookie sheet out of the oven and leave the cookies on the sheet for 2 minutes. Finally remove the baked cookies on a wire rack and let it cool completely.

For frosting, I used store bought frosting for the button and star. As for the leaf cookies, I loosen the texture of the store bought white icing by adding little milk and then mixed orange food color to it.

Let the icing set completely before you store the cookies in air tight jar.