Speckled Egg Sugar Cookies

1. In a large bowl beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can; stir in remaining flour. Divide dough in half; wrap each half in plastic wrap. Chill 30 to 60 minutes or until easy to handle.

2. Preheat oven to 375°F. On a lightly floured surface roll a dough half out to 1/4-inch thickness. Using a 2 1/2- to 3-inch egg-shaped cutter, cut out cookies. Arrange 2 inches apart on ungreased cookie sheets. Reroll scraps. Bake 7 minutes or until edges are firm. Remove; cool on a wire rack. Repeat with other dough half. Makes 3 to 5 dozen.

3. For icing, in a medium bowl combine the powdered sugar, milk, and vanilla. If necessary, add enough milk, 1 teaspoon at a time, to make of glazing consistency. Divide icing among bowls. Tint each with desired food coloring. Dip tops of cookies into glaze, allowing excess to drip off. Set on waxed paper. In a small bowl combine 4 teaspoons vanilla and cocoa powder. Dip a small, clean paint brush into cocoa mixture and flick onto cookies to make spots (if cocoa mixture thickens, add a few drops of water at a time until desired consistency). Allow to stand until set.

Basket-Weave Eggs:

If desired, place Browned Butter Frosting in a pastry bag fitted with a basketweave tip. Pipe basketweave pattern on 3-inch cookies.