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1
On sheet of waxed paper, stir together flour, baking powder and salt.
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2
In large bowl, with mixer at low speed, beat butter and sugar until blended.
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3
Increase speed to high; beat until light and creamy, about 5 minutes.
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4
Reduce speed to low; beat in egg and vanilla until mixed.
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5
Beat in flour mixture, scraping bowl occasionally with rubber spatula, just until mixed.
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6
Shape dough into 2 balls; flatten each slightly.
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7
Wrap in waxed paper and refrigerate at least 4 hours, or overnight, until firm enough to roll.
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8
Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough a scant 1/4 inch thick.
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9
With floured Easter cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
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10
Place cookies about 1 inch apart on large, ungreased cookie sheet.
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11
Bake 12 to 15 minutes, until golden around edges.
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12
Transfer cookies to wire racks to cool; repeat with remaining dough.
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13
Let cookies cool completely before decorating.
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14
To decorate, divide frosting into 4 small bowls.
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15
Leave one white, and use food coloring to dye the other bowls into different colors, such as yellow, pink and blue.
