Easter Egg Sugar Cookies

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.

2. 2

   Preheat oven to 375u00b0. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased

3. 3

   . Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired.

4. 4

   Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.

5. 5

   For icing, sift confectioners' sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high 5 minutes.

6. 6

   Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.

7. 7

   Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.