Directions

• Cookies
• In a stand mixer with a beater attachment, beat together the butter and sugar on high speed for 3-4 minutes.
• Add the eggs and vanilla to the butter mixture and beat on low speed until combined.
• Add the flour, salt, and baking powder and beat until all ingredients are combined in a smooth dough.
• Form the dough into a disk and wrap with plastic wrap.  Place in the fridge to cool for 1-2 hours.
• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• When the dough is done chilling, roll it out into a ½-inch thick sheet.  Cut out cookie shapes using egg-shaped cookie cutters.
• Place the cookies on the baking sheet and bake for 10 minutes.  Let cool for at least 15 minutes before decorating with icing.
• Decorate
• Empty the powdered sugar from the frosting mix into a bowl.  Add the milk and mix until smooth.
• Spoon 3 tablespoons of the plain icing into a piping back with a small round top.  Pipe an oval border along the edges of each cookie.  Pipe a line in the middle, dividing the cookies in two halves.
• Divide the remaining icing between 3 bowls.  Add ¼ teaspoon of food coloring to each bowl of frosting and mix until combined.  Fill ½ of each cookie with the pastel icing.
• Add another ¼ teaspoon of food coloring to the bowls and mix until combined.  Use the deeper-colored icing to fill the other half of the cookies.
• Top the cookies with nonpareil sprinkles.