1/4 cup unsalted butter, softened
2 tablespoons honey
1/2 cup sugar
1 large egg (optional, addition of egg creates a smoother dough)
1 tablespoon vanilla
2 teaspoons grated lemon peel
1 3/4 cups Multi-Blend Gluten free flour mix (or a tablespoon or more if needed for a soft dough)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 - 3 tablespoons water (if not using an egg)
1/2 cup organic shortening
4 cups confectioner's sugar
1/4 cup water
Cream butter, honey, and sugar on high speed until pale in color and light in texture; scrape the bowl periodically while creaming. Add the egg and mix to incorporate. Add vanilla and grated lemon peel, combining thoroughly. Sift flour, salt, baking powder, and baking soda. Gradually add flour mixture to creamed mixture. Once combined, add water as needed to form a soft dough. Gather dough into a ball, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat oven to 325ºF. Line two baking sheets with parchment paper.
Remove half of the dough from the refrigerator. Roll out dough to ¼-inch thickness between two sheets of wax paper. Cut out cookies with a cookie cutter, then lift cookies off wax paper with a spatula and transfer to prepared baking sheet. Place baking sheet in the refrigerator while rolling out the second half of the dough.
Bake for 8-10 minutes. Cool on baking sheet for a few minutes, then turn out onto a wire rack to cool completely before frosting.
In a small bowl, combine shortening and sugar with a fork. Add water gradually to a spreading consistency. Mix in food coloring to desired tint. Fill a pastry decorating bag with icing (or use a sandwich size plastic bag with one corner snipped off). Squeeze icing out in a decorative pattern.