Cream together unsalted butter, granulated sugar, and salt until light and fluffy, about 5-7 minutes. Mix in the egg, orange zest, orange juice, and lemon extract. Gradually add all-purpose flour until just combined. Refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out each disk of dough to about ¼-inch thickness and cut out cookies. Place on a greased baking sheet, spaced about an inch apart.

Bake for 8-10 minutes until the edges are light golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Whisk together confectioners’ sugar and milk until smooth. Add food coloring if desired. Adjust thickness as necessary.

Once cookies are cool, decorate with the glaze. Let set for about 15-20 minutes.