Coconut Glazed Seahorse Cookies

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Place the butter, sugar, vanilla and grated lemon zest in the bowl of an electric mixer. With the mixer set on medium-high speed, beat until the mixture is fluffy, stopping and scraping down the sides once to ensure the ingredients are well combined. With the mixer set on low speed, slowly add the flour mixture. Beat only until a smooth dough forms. Cut a triangle that's 1 1/2" high and wide. Squeeze or pinch in at the center of the triangle.

Divide the dough into two equal discs. Wrap them well in plastic wrap and chill until ready to use.

Preheat the oven to 350 degrees F. Remove the dough from the fridge. On a lightly floured surface, roll out the discs to 1/4 inch thickness and cut the cookies into the desired shapes. Use a spatula to place them on baking sheets lined with parchment paper or silicone baking sheets. Bake for 10 minutes, or until the cookies are light brown. Allow them to cool on the pans for a few minutes, then transfer to a wire rack to finish cooling.

Roll out the remaining dough scraps and cut into more cookies.

Once the cookies are cool, glaze or decorate as desired. Allow the glaze to dry completely before storing them in airtight containers. They may be kept at room temperature for up to 3 days.

Combine all ingredients and whisk in a bowl. Color the glaze if desired. Dip the tops of cooled cookies in the glaze, allowing excess glaze to drip off before placing them on a drying rack.

Use decorating Pens in desired colors, available at Williams-Sonoma and most craft stores.

Warm the pens if necessary according to the directions. To decorate the seahorses, once the glaze has dried, carefully add the eyes, scales, or spots. Allow the cookies to dry completely before serving.