Easter Egg Cookies

Cookies: 

• 170g unsalted butter, softened 
• 3/4 cup CSRCaster Sugar 
• 1 large egg 
• 1 ½ tsp vanilla extract 
• 2 ½ cup White Wings Plain Flour 
• ½ tsp baking powder 
• 1/4 tsp salt 

Icing: 

• 150g unsalted butter, softened 
• 1 pack CSRVanilla Buttercream Icing Mix 
• Hundreds and thousands sprinkles, for decorating

1. Preheat the oven to 175°C and line a baking tray with baking paper. 
2. In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy, about 2-3 minutes. 
3. Beat in the egg and vanilla extract until fully combined. 
4. In a separate bowl, whisk together the flour, baking powder and salt. 
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, do not over mix. Chill dough for 15 mins. 
6. Lightly flour a surface and roll out the dough to about 1 cm thickness. Use an egg-shaped cookie cutter to cut out the cookies and place them on the prepared baking tray. 
7. Bake for 12-14 minutes, or until the edges are set but the cookies remain soft in the centre. The cookies should not brown. Allow them to cool on the tray for a few minutes before transferring to a wire rack to cool completely. 
8. Prepare the CSR Buttercream mixture as per pack instructions. 
9. Spread a thin layer of icing on the cookie then dip into sprinkles.