Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Then, add the orange zest, orange juice, and orange oil, if using, and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
Roll the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
Remove from the oven and transfer the cookies to wire racks to cool completely before glazing.
Make the glaze. Whisk the powdered sugar and almond milk until smooth. Drizzle over the cooled cookies and decorate them with sprinkles, if using, and orange zest.
note: your cookie yield may vary depending on the size of your cookie cutters.
Recipe by Love and Lemons at https://www.loveandlemons.com/shortbread-cookies/