Easter Cookies

• 1/2 cup cold butter, diced
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/3 cup sugar
• 1 None egg
• 1 None lemon, grated zest
• 4 cups powdered sugar
• 7 tbsp lemon juice
• None None red, yellow, green and blue food coloring
• None None flower, heart and bead shaped sprinkles

1. In a bowl, mix the butter, flour, baking powder, sugar, egg, lemon zest and a pinch of salt. Mix with an electric mixer into a smooth dough. Wrap in plastic wrap and chill for 30 mins.
2. Preheat the oven to 400u0b0F. Line 3 baking sheets with parchment paper. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Cut out the following shapes, all should be about 3 inches tall: 10 egg shapes, 12 chicks, 8 flowers, 8 sheep, and 7 rabbits, re-rolling the dough as necessary. Lay on the baking sheets and bake one sheet at a time for 8 mins each. Transfer to a wire rack and allow to cool.
3. In a bowl, mix the powdered sugar, lemon juice and 1-2 tbsp warm water into a thick, smooth icing. Divide into 5 bowls and color 1 bowl pink, 1 light yellow, 1 light blue and 1 light green, leaving the final bowl white. Spoon into 5 Zip-lock bags and cut a small corner from each. Decorate the cookies with icing and sprinkles.

cold butter, flour, baking powder, sugar, egg, lemon, powdered sugar, lemon juice, red, flower

Taken from recipes-plus.com/api/v2.0/recipes/21838 (may not work)