In a medium mixing bowl combine the flour, baking powder, and salt.

In the bowl of a stand mixer beat the butter until smooth. Gradually add in the sugar and continue mixing on medium until fluffy.

Add in the egg and vanilla and beat until mixed well.

Place the mixer on low and add in the flour mixture, mixing until just blended.

Knead the dough into a ball and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least an hour or overnight.

Preheat the oven to 375 degrees.

On a lightly floured surface roll the dough to 1/4 inch thick. Cut the cookies using a 3 inch circular cookie cutter. (I used a biscuit cutter.) Place the cookies on a baking sheet and bake for 6-8 minutes or until they no longer look wet on top.

Remove from the oven and allow to cool for 2 minutes on the cookie sheet before removing to a wire rack. Cool completely.

Make a large bowl of royal icing (See post for recipe). Place 3/4 of it in a large bowl and 1/4 of it in a small bowl.

Tint the large bowl orange and the small bowl black. (I used Americolor Food Coloring)

Place half of the orange icing into a piping bag with a small tip. Pipe a large orange circle onto each cookie.

Place the remaining orange icing back into a bowl and thin it slightly with water. Put the black icing int a piping back with a small tip.

Working on 3 or 4 cookies at a time flood the cookie with orange icing. Immediately place a black dot in the center with 3 black circles around the dot. Immediately drag a toothpick through the black icing. You can choose to go from the inside to the outside only or you can go both ways for a different design.

Allow to dry over night. Place in an air tight container and keep for up to 2 weeks.