In a large bowl fitted with the paddle attachment, cream the butter and the sugar until light and fluffy.
Add the remaining ingredients until just combined.
Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350.
Roll out the dough to ¼” thickness. Use a cookie cutter and place on cookie sheets with silicon mats about 2-inches apart.
Bake for 15 minutes.
Cool completely before icing.
To make the icing, combine al the ingredients together and mix with a spoon.
Top with sanding sugar if you desire.
Let set until icing hardens.