Easy Easter Egg Cookies

1. In a large bowl beat the butter and sugar together for 3-4 minutes till creamy and light.
2. Add the sour cream, egg, and vanilla and beat till combined, scrape down the sides when necessary.
3. Combine the flour, baking powder, and salt in a seperate bowl.
4. Add the flour mixture to the wet mixture.
5. Chill the dough in the fridge or overnight preferably.
6. Preheat oven to 350 degrees.
7. Roll the cookie dough out on a lightly floured surface to a 1/4 inch or 1/3 inch thickness.
8. Use your favorite cutters to cut the dough to desired shapes. Place on a parchment paper lined baking sheet.
9. Place the cookies in the freezer for 5 minutes. This helps them keep their shape.
10. Bake the cookies for 8-10 minutes till cooked but not browned yet.
11. Remove the cookies and place them on a cooling rack to cool completely.

For the Icing

1. In a medium bowl whisk the powdered sugar, meringue powder, water, and vanilla extract. Add 1 tsp of water at a time to thin icing till its smooth.
2. Divide the icing into bowls based on how many colors you want.
3. Add a few drops of food coloring to each bowl and combine till you get the desired color shade.
4. Place the icings into piping bags or Ziplock bags. Trim the corner of the bag and ice the completely cooled cookies.
5. Allow one color to set (20-30 minutes) before adding another color or design over top.
6. Store at room temperature
7. for 1-2 days or refrigerate for 7 days, freeze with parchment paper in between up to 3 months.