1 cup sugar
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/8 teaspoon salt
1/8 teaspoon orange paste food color
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, lemon zest and vanilla; continue beating until well mixed. Add flour, baking powder, cinnamon and salt; beat at low speed until well mixed.
Remove 1/4 cup dough. Place into bowl; stir in food color. Wrap both plain and orange doughs separately in plastic food wrap; refrigerate at least 2 hours until firm.
Heat oven to 375°F.
Divide plain dough into 36 portions. Shape each portion of plain dough into varying size small balls (1/8 to 1/2-inches), for each goose. Place balls onto ungreased cookie sheet forming 2x21/2-inch oval, resembling goose's body. Place 2 small balls onto oval for tail; pinch lightly to a point. Place 3 balls in a curve at top of oval for neck and head. Shape 2 tiny logs of orange dough for legs and triangular piece for beak. Repeat with remaining dough. Bake 6-9 minutes or until set.
Often recipes indicate to refrigerate dough before rolling or shaping it. This helps firm the butter and make the dough more manageable.