30 ml (2 tbsp) citrus liqueur (like Grand Marnier)
5 ml (1 tsp) vanilla
Small candies, for decoration
Preparation
Cookies:
Preheat the oven to 200°C (400°F).
Line one or two baking sheets with parchment paper. Set aside.
In a large bowl, sift together the flour, baking powder and salt.
In a separate bowl, beat the butter with the sugar until pale. Beat in the vanilla and, one at a time, the eggs. With a wooden spoon, stir in the flour mixture.
Divide the dough in four, shape into discs and wrap in plastic wrap. Refrigerate for a minimum of one hour.
On a floured surface, roll out each disc to 1.25-cm (1/2-in) thickness. With a cookie cutter, cut dough into 5-cm (2-in) rounds, and place on a baking sheet.
Bake on the centre rack for six to eight minutes. Let cool completely before frosting.
Icing:
In a bowl, mix together the icing sugar and milk. Add the citrus liqueur and vanilla.
Test the consistency of the icing on a cookie, and add more milk (if too thick) or more icing sugar (if too runny).
Frost the tops of the cookies, and decorate with small candies.