Easter Puzzle Cookies

1. 1

   Preheat the oven to 300u00b0F. Line 2 baking pans with parchment paper.

2. 2

   Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Beat in egg and vanilla. Lightly fold in flour to form a soft dough.

3. 3

   Turn dough out onto a lightly floured surface and shape into 2 discs. Wrap in plastic wrap; refrigerate 15 mins.

4. 4

   Roll each disc out between 2 sheets parchment paper until about 1/8-inch thick.

5. 5

   Using a 3-inch egg-shaped cutter, cut out ovals. Cut each oval in half, in a zigzag pattern. Arrange 1 1/2 inches apart on prepared pans.

6. 6

   Bake 12-15 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

7. 7

   For the icing, sift sugar into a large bowl. Add butter and 2 tbsp hot water, stirring to form a spreadable consistency. Divide into 3 bowls and tint with food coloring. Transfer icing to separate small resealable plastic bags. Snip a small corner from each bag.

8. 8

   Pipe icing around outline of cookies to create a border. Flood with remaining icing to fill. Pipe on patterns, such as dots or stripes, using other colored icing. Let stand until icing is set.

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