Easter Puzzle Cookies

Directions

1. 1
   Preheat the oven to 300°F. Line 2 baking pans with parchment paper.
2. 2
   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.
3. 3
   Turn dough out onto a lightly floured surface and shape into 2 discs. Wrap in plastic wrap; refrigerate 15 mins.
4. 4
   Roll each disc out between 2 sheets parchment paper until about 1/8-inch thick.
5. 5
   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.
6. 6
   Bake 12-15 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
7. 7
   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.
8. 8
   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.