3. Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half.
Form both balls into flat disks and place them in plastic wrap. Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
5. Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.
6. With the scrapes pat together, roll, and use cookie-cutter, repeat till done. Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.
1. Whisk confectioners sugar and milk together till combined, no clumps. Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
2. Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.