Sift flour and baking powder, mix with salt and sugar.Add butter and eggs, mix well, then add zest, rhum, milk enough to have a soft but not sticky dough.Knead for 5-7 minutes then wrap in cling film and rest in fridge for 1 hour. Roll the dough on a slightly floured surface, cut shapes with a cookie cutter and put them on a baking tray keeping distances.Sprinkle with funfetti; to let them stick better you can brush cookies with milk, honey or beaten egg. Bake at 356°F/180°C for 15-20 minutes ( depends on how big you made them) or until golden on edges.
Wait for them to cool before touching and storing.
They can last up to 10 days in a tin box.