Instructions: To make cookies: Sift together flour, baking powder and salt onto piece of wax paper.

In medium bowl, using electric mixer or wooden spoon, cream butter and granulated sugar until light and fluffy. Beat in egg, lemon juice and zest. Add flour mixture in thirds, stirring after each addition, until dough is smooth.

Transfer dough to lightly floured board and roll to 1/8 inch thick. Cut into desired cookie shapes (egg shapes are nice for Easter). Place cookies on ungreased baking sheets. Gather up scraps of dough and roll out and cut with cookie cutter.

To hang cookies on cookie tree later, make a 1/4 inch-diameter hole in each cookie using an ice pick.

Bake until just lightly browned on bottom and pale golden on top, 6 to 8 minutes. Let cookies cool on pans 5 minutes. Then transfer them to wire racks to cool completely.

To make icing: In large bowl, using electric mixer, beat egg whites and sugar about 10 minutes or until stiff enough to spread. If icing is too stiff, beat in 1 teaspoon water. If too thin, continue beating another 2 to 3 minutes or beat

In another 1/4 cup powdered sugar.

To color icings, divide icing among several bowls and add food coloring as desired. Using knife or spatula, spread icing on cookies.

Note: This icing uses uncooked egg whites. Because of the possibility of salmonella bacteria in raw eggs, FOODday home economists recommend using pasteurized eggs (available at Trader Joes) or powdered egg whites.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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