Shortbread Cookies

1. Preheat oven to 350 degrees F and prepare sheet pans with parchment paper
2. Cream sugar and butter in a mixing bowl with a paddle attachment
3. Add eggs and orange zest; mix on low speed until egg is fully incorporated
4. Slowly add in the flour and mix until dough comes together into a ball
5. Place dough on a floured surface and gently knead until smooth
6. Wrap dough in plastic wrap and refrigerate for 30 minutes
7. Once the dough is chilled, roll out into 1/8" thick and cut into desired shape
8. Bake cookies at 350 degrees for 14-18 minutes or until lightly golden on the edges, turning half way
9. Allow the cookies to cool before glazing and decorating

Royal Icing

1. Combine powdered sugar, eggs whites and vanilla in a mixing bowl with paddle attachment and mix on medium speed for 5 minutes or until icing is smooth
2. Fill a pastry bag and pipe a thin line of icing around the perimeter of the cookie
3. Once the exterior line is dry, fill in the center of the cookie with icing to cover the top of the cookie 
4. Allow the icing to dry for 6-8 hours or overnight 

Watercolor 

1. Once the royal icing is dry, allow 6-8 hours or overnight, you can start watercoloring your cookies
2. In small bowls or a paint palette, add a drop of food coloring in each space
3. Add a few drops of water on top of the food color and gently stir
4. Using a new paint brush, paint strokes of food coloring on the royal icing to create a watercolor design
5. Allow the cookies to dry for 1 hour before layering them on a platter or packaging in cellophane bags to gift