Preheat your oven to 180C and grease two baking sheets
Cream the butter and sugar together until light and fluffy
Carefully beat in the eggs and lemon extract, a little at a time, beating well between additions
Stir in the flour, baking powder and salt
Pull the dough together with your hands to make a ball - if it is very sticky add a little more flour but go easy
Divide the dough into two and shape into discs
Wrap in plastic wrap and leave to rest in the fridge for an hour
Roll the dough out on a flour dusted board until it is about 1/2cm thick
Cut out your biscuit shapes, place on your prepared baking sheets and bake for 8-10 minutes until golden brown - don't let those little lamb toes burn!
Leave to cool completely on a wire rack
Sift the icing sugar into a bowl and add the lemon juice, you want a thick paste which will stay on the biscuits but is enough to spread into all those tricky bits. If you need to add more liquid do so very slowly, drop by drop.
Divide your icing into 4 bowls (you'll need more white than the other colours), add food colouring sparingly until you achieve the tone you like - I'm a pastels girl.
I iced with the white icing first and let it set before adding other colours.
The features were added using a cocktail stick and a little bit of melted chocolate.