First, prepare the candied citrus peel. Juice the lemons and reserve the juice for later. Quarter them, and peel out any remaining lemon pulp. Slice into thin strips. Repeat this with the half of the orange.

Bring a small pot of water to a boil and boil all the citrus peels for 10 minutes, or until soft. Remove them from the pot and add the 1 cup of sugar. Stir to let the sugar melt and then put in the orange peels and 1/2 of the lemon peels. Let cook for another 10 minutes, the remove and set aside.

Add the beet powder to the sugar water and stir to mix. Add the remaining lemon peels and boil for 7-8 minutes, or until the peels are a deep pink. Set all the peels to the side while you prepare the rest of the recipe.

Preheat the oven to 375°F.

In a stand mixer, add the butter, sugar, lemon juice, lemon extract and labneh. Mix on medium-high until light and fluffy.

Add in the flour, salt and baking powder and mix again until a soft dough forms.

Portion the dough into 3 oz. pieces and spread them evenly on a baking sheet. These will be large cookies, so give them a lot of room to grow!

Using your hands and a lot of patience, closely nestle the candied citrus peels on top of the cookies in the design you prefer. Get the peels as close together as possible.

Then bake for 15-16 minutes or until the edges of the cookies are slightly golden brown. Give the baking sheet a few taps on the counter to help deflate the cookies, and then let them cool before serving!