Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.

Add eggs. Continue to mix.

Add the vanilla. Continue mixing.

Sift the four, baking soda, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.

Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Preheat oven to 325 degrees.

Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).

Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.

Line the cookie sheet with parchment paper.

Using a metal spatula move the cut cookies to the parchment lined cookie sheet.

Bake for 8 minutes. Check to see if the cookies are thoroughly baked.

Take the cookies off of the cookie sheet and put on a wire rack to cool completely.

(About 10 minutes).

Combine all ingredients except the colors into a standing mixing bowl.

Mix on medium speed onto stiff peaks form

Split into 2 bowls

Leave one bowl white and add the green gel coloring to the second bowl

Scoop some of the icings into the 2 disposable bags

The remaining icing in the bowls, add in 1 tsp of water to thin it out.

Pour the icing into the squeeze bottles

Take the cookie and white icing in the bag and pipe out the egg shape on the cookie

Fill in with the thin white icing

Let sit for 3 hours

In the center of the cookie, pipe a small circle with the green icing

Fill in the circle with the thin green icing

Let dry for an hour

Take the black edible marker and make the lines around the egg and around the green dot.