In a large mixing bowl, cream together butter, sugar, and salt using an electric mixer on medium speed for 5-7 minutes until light and fluffy.

Incorporate the egg, orange zest, orange juice, and lemon extract to the butter-sugar mixture and mix on low speed until combined.

Gradually add the all-purpose flour, blending just until incorporated to avoid tough cookies.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out dough to ¼-inch thickness and cut out shapes with cookie cutters.

Bake shaped cookies on greased baking sheets for 8-10 minutes until lightly browned.

Cool cookies on a rack and prepare icing by mixing confectioners' sugar, milk, and food coloring until smooth.

Once cooled, ice cookies and let it set before serving.