Easter Puzzle Cookies

• 14 tbsp (1 3/4 sticks) butter, chopped
• 1/2 cup powdered sugar, sifted
• 1 None egg
• 1 tsp vanilla extract
• 1 1/2 cups flour, sifted
• None None FOR THE ICING
• 2 cups powdered sugar, sifted
• 2 tbsp butter, melted
• None None Few drops each pink, blue, yellow food coloring

1. Preheat the oven to 300u0b0F. Line 2 baking pans with parchment paper.
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. Turn dough out onto a lightly floured surface and shape into 2 discs. Wrap in plastic wrap; refrigerate 15 mins.
4. Roll each disc out between 2 sheets parchment paper until about 1/8-inch thick.
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. Bake 12-15 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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. 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.

butter, powdered sugar, egg, vanilla, flour, icing, powdered sugar, butter, pink

Taken from recipes-plus.com/api/v2.0/recipes/34360 (may not work)