In a medium mixing bowl combine the flour, baking powder, and salt.

In the bowl of a stand mixer beat the butter until smooth. Gradually add in the sugar and continue mixing on medium until fluffy.

Add in the egg and vanilla and beat until mixed well.

Place the mixer on low and add in the flour mixture, mixing until just blended.

Knead the dough into a ball and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least an hour or overnight.

Preheat the oven to 375 degrees.

On a lightly floured surface roll the dough to 1/4 inch thick. Cut the cookies using a 3 inch star cutter and a 4 inch oval (egg shaped) cookie cutter. Place the cookies on a baking sheet and bake for 6-8 minutes or until they no longer look wet on top.

Remove from the oven and allow to cool for 2 minutes on the cookie sheet before removing to a wire rack. Cool completely.

To make the royal icing put3 cups of powdered sugar, meringue powder, vanilla, and 2 tablespoons of water in a bowl. Mix well until combined. Add more powdered sugar or water as needed to reach desired consistency.

Divide the icing into 4 bowls. 3 bowls will have a large amount of icing and the 4th bowl will have a small amount. Leave one bowl white, tint one bowl yellow, tint another bowl green, and tint the small bowl black.

Place the white icing in a piping bag and pipe a white line around the edge of the eggs. Thin the remaining white icing and fill in the eggs.

Place the yellow icing in a piping bag and pipe a yellow line around the edge of the star. Thin the remaining yellow icing and fill in the stars.

Use the remaining white icing in the piping bag to pipe eyes onto the star. Allow the stars and eggs to dry for 20 minutes.

Place the green icing in a piping bag. Pipe on green spots all over the egg.

Place the black icing in a piping bag. Pipe onto the whites of the eyes.

Allow to dry over night. Place in an air tight container and keep for up to 2 weeks.