Easter Egg Sugar Cookies Recipe

Easter Egg Sugar Cookies 1 cup butter (no substitutes), softened 1-1/4 cups sugar 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt ICING: 2 cups confectioners' sugar 1 tablespoon meringue powder* 1/4 cup warm water 1/2 teaspoon almond extract Liquid food coloring Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. If desired, make a hole for a ribbon by pressing a plastic straw 1/2 in. from the top of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For icing, sift confectioners' sugar and meringue powder into a mixing bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes. 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. Decorate with remaining icing. Store in airtight containers. If desired, thread ribbon through holes, tie ends in a bow and hang on an Easter tree. Yield: about 4-1/2 dozen.