Preheat oven to 180°C. Place the margarine and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Gradually add the eggs and vanilla, beating well after each addition.
Add lemon rind, flour, cinnamon, mixed spice, a2 Milk® Full Cream and sultanas and beat until a smooth dough forms. Refrigerate for 30 minutes or until firm.
Roll tablespoons of the dough into balls and place on lightly greased baking trays. Bake for 12–14 minutes or until light golden. Allow to cool on trays.
To make the icing, place the icing sugar and water in a bowl and mix until a paste forms. Place the mixture in a piping bag fitted with a 3mm plain nozzle and draw a cross on each cookie. Allow to dry on a wire rack.
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