Lemon Wreath Cookies

Makes about 4 to 5 dozen, depending on cookie cutter size

Cookies: 2 cups (4 sticks) unsalted butter, just at room temperature

3 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 1⁄2 teaspoons salt

2 tablespoons finely minced lemon zest (optional)

5 cups flour, plus more for dusting

Icing and decorations:

4 to 5 cups powdered sugar

1⁄2 cup plus 2 tablespoons milk

3 tablespoons light corn syrup

3 tablespoons freshly squeezed lemon juice

Toppings, choose whatever combination suits you: additional lemon, lime or orange zest, freeze-dried fruits (like raspberries or blueberries), dried edible flower petals, crushed pistachios

Make cookies: In a large bowl, beat butter until soft. Add sugar and beat several minutes until light and fluffy. Add eggs, vanilla, salt and, if using, lemon zest. Beat until well-incorporated.

Add flour and mix until just combined.

Divide dough in half and pat each into a disk. Wrap and chill at least 2 hours.

When ready to roll out, dust surface generously with flour and roll out to 1⁄4-inch thickness. Cut out wreaths and lay on lined baking sheet about 2 inches apart. Chill 15 minutes while oven heats to 350 degrees.

Bake until cookies are just golden around the edges, 10 to 15 minutes. Let cool a minute on the tray, then move to a cooling rack.

Make icing: Whisk or gently mix powdered sugar, milk, corn syrup and lemon juice until smooth. Consistency should be thick but pourable. Adjust by adding more powdered sugar or milk. (Tint with food coloring, if you wish.)

Dip tops of cooled cookies into icing and then drop decorations on top. Let dry completely before packing away between sheets of parchment paper.