CITRUS EASTER CHICKS COOKIES

Steps:

• Let dough stand at room temperature 15 minutes. Beat dough, flour, and lemon extract in large bowl with electric mixer at medium speed until well blended. Divide dough in half; shape each half into disc. Wrap and refrigerate 1 hour.
• Preheat oven to 350. Working with one disc at a time, roll out dough between sheets of parchment paper to 1/4 inch thickness. Cut out shapes with 2-3 inch chick cookie cutters. Place 2 inches apart on ungreased cookie sheets. Bake 8 minutes or until set. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Place wire racks over parchment paper.
• Prepare Lemon Cookie Glaze: Combine powdered sugar, lemon peel, and lemon juice, 1 tablespoon at a time, in medium bowl to make pourable glaze. Add food coloring, a few drops at a time; stir until evenly tinted.
• Spread glaze over cookies. Sprinkle with coconut. Decorate chicks with chocolate chips, candies, and decors, as desired. Let stand 40 minutes or until set.