Preparation

• 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
• 2
  gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.
• 3
  2. Preheat oven to 375°. 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 baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired.
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  3. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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  4. For icing, sift confectioners' sugar and meringue powder into a large bowl. Add water and extract
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  beat on low speed until blended. Beat on high 5 minutes.
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  5. Fill a pastry or plastic bag with 1 cup of icing
• 8
  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.
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  6. 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. Yield: about 4-1/2 dozen.