Beat butter and sugar in large bowl at high speed of electric mixer until fluffy. Add egg; beat well.

Combine flour, salt and lemon peel in medium bowl. Add to butter mixture. Stir in lemonade concentrate. Refrigerate 2 hours.

Prepare Lemonade Royal Icing. Cover; let stand at room temperature. Preheat oven to 350°F. Grease cookie sheets.

Roll dough on floured surface to 1/8-inch thickness. Cut out cookies using 3-inch round cookie cutter. Place cookies on prepared cookie sheets. Press pretzel sticks into edges of cookies to resemble sunshine rays; press gently. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely.

Add food coloring to Lemonade Royal Icing. Spoon about 1/2 cup icing into resealable food storage bag; seal. Cut tiny tip from corner of bag. Pipe thin circle around flat side of each cookie to create outline.

Add water, 1 tablespoon at a time, to remaining icing in bowl until thick but pourable consistency. Spoon icing in cookie centers staying within outline.

Decorate cookies with gummy fruit and licorice to make "sunny" faces. Let stand 1 hour or until dry.

Beat all ingredients in large bowl at high speed of electric mixer until smooth.