Easter Puzzle Cookies - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 300\u00b0F. Line 2 baking pans with parchment paper.
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.
Turn dough out onto a lightly floured surface and shape into 2 discs. Wrap in plastic wrap; refrigerate 15 mins.
Roll each disc out between 2 sheets parchment paper until about 1/8-inch thick.
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.
Bake 12-15 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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.
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.