Chocolate Easter Egg Cookies

• Mix the butter and sugar until frothy. Mix the flour, cocoa and baking powder and add to the butter mixture. First mix everything into a crumbly mixture with the paddle of the hand mixer. Then continue working with your hands and knead everything into a smooth, elastic dough.
• Divide the dough into 2 portions and roll them out between 2 layers of baking paper about 3 - 4 mm thick. Place these two "dough sheets" on a correspondingly large, flat surface and put them in the refrigerator for at least 1 hour.
• Preheat the oven to 180 °. Line the tray with baking paper.
• Take a sheet of dough out of the refrigerator, peel off the top baking paper and cut out the eggs. Knead the leftovers again, roll them out between the paper and cool again. Do the same with the other plate until all of the batter is used up. The size of the shape is up to you. The only thing that results from this is the future number of cookies. However, they must not be too small for a lot of text.
• Place the blanks on the tray with a gap and bake on the middle rack for about 20 minutes. After taking it out, let it cool down a little on the tray. Then put the baking paper on a grid and let it cool down properly. They are very fragile when hot.

Completion and casting:

• Mix the powdered sugar teaspoon by spoon with water to a creamy, slightly thick icing. Divide it into individual portions according to your own creativity and color them with the food coloring as desired. Brush the egg biscuits with it, leaving a small edge free. If necessary, decorate the cookies with a small figure and leave the area free for writing.
• The above-mentioned number of people relates to a serving of 22 pieces.