Butter Cookie Instructions:

1.  Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Cream butter, sugar and salt until light and fluffy, about 3 minutes medium speed.
3.  Add yolk, beat well. Add whole egg, vanilla and almond extract. beat until well-incorporated.
4.  Add flour; beat at low speed just until flour is blended. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
5.  Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Using an oval egg shape cookie cutter, cut out cookies. place on baking sheet.
6. Bake until cookies are brown 10-12 minutes. Remove from cookie sheets to cooling racks and cool completely before decorating.

Meringue Powder Butter Cream Frosting Instructions

1. Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well.
2. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment for stand mixer If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
3. Decorating: Use tip # 5 pipe a line around outside edge of cookie, flood cookie with frosting. Let dry. For bunny tail, pipe large drop using frosting, then sprinkle with coarse sugar. For ears, use good and plenty candies, for eyes– use tip 2 pipe brown frosting.