• Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk together, set aside.
• With an electric-mixer on medium speed, beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy.
• Gradually add in flour mixture until a soft dough forms. Divide the dough in half. Flatten each half into a 4-inch disc. Cover with plastic wrap and refrigerate atleast 30 minutes or overnight.
• Preheat oven to 350° F. Line two large baking sheets with parchment paper. Sprinkle dough lightly with flour. Roll one disc of dough out on a lightly floured countertop. Roll dough to 1/2 inch thickness. With a 3-4 inch egg shaped cookie cutter, cut dough out. Transfer egg shapes to baking sheets. Repeat with remaining dough.
• Bake cookies until lightly browned around edges, about 10 minutes. Let cook completely before icing.

ICING

• Stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. (You may need to add a little extra milk) Divide icing into separate bowls and stir in desired food coloring. ( I used pink and yellow and left some icing white)

For Bunny Cookies

• Spread white icing on cookie. Let dry for 10 minutes. Add two pink jellybeans for the ears. Spread a dallop of icing on the back end of bunny for the tail. Top with shredded coconut. Create two black eyes in front of bunny ears with edible black marker.

For Flower Cookies

• Spread desired color of icing on cookie. Create flower shape with 5 to 6 jelly beans. Cut one half of a green or yellow jellybean for center of flower. Cut 1/2 inch of Twizzler grass for flower stem.