Lemon Ornament Cookies

Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. On low speed, gradually beat in flour. Divide dough into four portions. Shape each into a 1/2-inch-thick disk; wrap separately. Refrigerate 2 hours or until firm. Heat oven to 350 degrees F. You'll need a baking sheet(s) coated with nonstick spray. Place one disk at a time (keep others refrigerated) between two sheets of wax paper that have been sprinkled with flour. Roll out to 1/8 inch thick. Remove top sheet of paper. Cut out desired shapes with floured cookie cutters. Transfer shapes with a floured spatula to prepared baking sheet(s), spacing them 2 inches apart. Chill scraps, then re-roll and cut. Bake 10 to 12 minutes, just until edges are golden. Cool on baking sheet on wire rack 2 minutes, then remove to rack to cool completely. Beat confectioners' sugar and Just Whites (see Note) in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups. Divide some of the icing among smaller bowls, one for each desired color; tint with food colors. Add drops of water to icing just until thin enough to spread. Spread over cookies; let dry several hours. Using thick icing (white or tinted), pipe designs on cookies and decorate with colored dragées. Let dry completely, about 3 hours. Store airtight with wax paper between layers at cool room temperature up to 2 weeks, or freeze (undecorated) up to 3 months. Store decorated cookies at room temperature up to 5 days.