To make the cookies: Bring the butter to room temperature. Sift the dry ingredients. Put the butter in a bowl and whisk until it reaches a cream-like consistency.

Add the sugar and whip until the batter becomes light and fluffy.

Add the egg yolk and mix. Add the dry ingredients, then stir the mixture together with a rubber spatula.

When the dough comes together, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Roll out the dough to a 3-4 mm thickness, cut out the shapes with cookie cutters of your choice, and bake in an oven for about 15 minutes at 340°F/170°C.

To make the icing: In a bowl, mix the sugar, egg white and lemon juice until the icing turns glossy.

The icing should be runny enough to drip off the end of a spoon like the consistency of slightly thick soft serve ice cream.

Pipe the icing on the cookies with a cake decorating bag. Allow ample time for it to dry.

To make the cocoa icing, dissolve cocoa powder in an equal amount of water and mix with the white icing. To make pink icing, add a small drop of red food coloring to the white icing.