Cut butter into small chunks and add to flour along with the water. Use a dough hook or knead with your hands until the cookie dough comes together. Wrap dough in plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 400 F (200C) and line a cookie sheet with parchment paper.
Roll out dough on a lightly floured surface and cut out using a 5" easter egg cookie cutter. If you don't have a easter egg cookie cutter then feel free to use a sharp knife to cut out oval shapes. Place cut out cookies on parchment paper and bake for 10 to 12 minutes. If your cookies are smaller than the large 5" cookies I made, then the bake time will be shorter (roughly 8 minutes).
Remove cookies from oven and transfer to a cooling rack.
While cookies are cooling, prepare the icing.
Sift powdered sugar and add lemon juice slowly to it until desired consistency is reached. Add a pinch of matcha powder for a green icing, a teaspoon of beet juice for a pink icing, and a pinch of turmeric for a yellow icing. (Note. the more turmeric you add to the icing the more orange it will appear). The consistency of the icing will depend on what you want to do with it. The consistency of a piping icing should be similar to toothpaste while an icing for flooding cookies should be similar to honey.
Decorate cookies with icing, allowing plenty of time to dry before stacking.
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