Easter Egg Sugar Cookies

Ingredients:
1 1/2 cups butter, softened to room temperature
4 eggs
2 cups white sugar
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
Method:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stire in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).
Preheat oven to 400º F. Roll out dough on parchment paper covered counter top 1/4 to 1/1 inch thick. Cut into shapes with egg shaped cookie cutter. Place cookie 1 inch apart on parchment paper lined baking sheets. Bake 6 to 8 minutes. Cool completely. Ice with buttercream icing, recipe follows, and press with your favorite sprinkles or colored sugars.


BUTTERCREAM ICING

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tbsp milk
Makes: About 3 cups of icing


Method:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.