Citrus liqueur Christmas cookies

Cookies:

1. Preheat the oven to 200°C (400°F).
2. Line one or two baking sheets with parchment paper. Set aside.
3. In a large bowl, sift together the flour, baking powder and salt.
4. 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.
5. Divide the dough in four, shape into discs and wrap in plastic wrap. Refrigerate for a minimum of one hour.
6. 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.
7. Bake on the centre rack for six to eight minutes. Let cool completely before frosting.

Icing: 

1. In a bowl, mix together the icing sugar and milk. Add the citrus liqueur and vanilla.
2. Test the consistency of the icing on a cookie, and add more milk (if too thick) or more icing sugar (if too runny).
3. Frost the tops of the cookies, and decorate with small candies.