A piping bag makes decorating easy. Watch the Test Kitchen show you how easy it is to make a your own piping bag out of simple parchment paper.

Line 2 rimless baking sheets with waxed paper; set aside.

In large bowl, beat butter with icing and granulated sugars until fluffy; beat in egg, orange rind and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt ; stir into butter mixture in 3 additions.

Tint dough with food colouring to desired shade. Divide in half; shape into discs. Wrap each and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round fluted cutter, cut out shapes, rerolling scraps. Place on prepared pans. Cut cookies in half; press 3 pine nuts into each to resemble orange seeds. Freeze until firm, about 15 minutes.

Line 2 rimless baking sheets with parchment paper or grease. Transfer cookies to prepared pans, arranging 1 inch (2.5 cm) apart. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until lightly coloured on bottom and edge, 8 to 10 minutes. Transfer to racks; let cool.

Icing: In small bowl combine icing sugar with orange juice, adding up to 2 tsp (10 mL) water to thin if necessary. Using paper cone or plastic bag with corner snipped off, pipe thin lines to resemble citrus segments on each cookie. Let dry completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 3 weeks.)

Additional Information

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