Easter Egg Cookies

Made these from Cooking Light magazine and Olive loved them.

Cookies:
1 1/2 cups all-purpose flour (about 6 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg

Icing:
2 cups powdered sugar
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Food coloring (optional)

To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.

Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

Preheat oven to 375°.Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.

CALORIES 90 (19% from fat); FAT 1.9g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 12mg; CALCIUM 9mg; SODIUM 67mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 17.5g