Christmas Cookies with Icing Glaze

Place the butter in a deep bowl and let it soften at room temperature, or soften it on a low setting in the microwave. Add all the remaining dough ingredients to it at once. Knead a dough with your hands so that it does not stick. Put it in a plastic bag or wrap it in cling film. Refrigerate for one hour to cool and firm up. Take out the dough and divide it into portions. Knead lightly and roll out on a floured surface into a sheet about 4-5 mm thick. You can roll it thicker too - it depends on how thick you want your cookies. Cut out shapes with cookie cutters and arrange on a flat baking tray. There is no need to grease or flour the tray, because the dough is buttery enough. Bake in an oven preheated to 180°C for about 8-9 minutes (the baking time depends on the size and thickness of the cookies). Take them out and let them cool completely. Only then apply the icing glaze with a soft brush. To make the glaze, add a few spoonfuls of freshly squeezed lemon juice to the cup of powdered sugar. You should get a fairly thick paste. The icing glaze can be tinted with food colouring, but the colours do not come out bright and saturated.