These special Easter Bonnet Cookies are an adorable addition to your Easter dessert table, or your kids' Easter Baskets. They are beautiful and delicious and will bring a smile to anyone's face.
Beat butter, sugar, baking powder and vanilla in a large bowl with mixer until pale and fluffy. Beat in eggs until very well blended.
With mixer on low, gradually beat in flour and milk until well blended.
Divide dough in half. Shape each half into a 1 inch thick disk. Wrap and refrigerate at least 3 hours, until firm enough to roll.
Heat oven to 350 and have cookie sheets ready.
On a lightly floured surface, roll out 1 disk (keep the other in the refrigerator) to 1/4 inch thick. Using a 2 inch round or scalloped edge for hat brim, and roll 1/2t dough into balls for hat crown.
Bake cookies, hat and brim separately, one sheet at a time, 10-12 minutes until bottoms and edges just begin to brown. Cool on sheet, 1 minute before transferring to a wire rack to cool completely.
In a large bowl, beat sugar and egg whites with a mixer 5 to 7 minutes until stiff, glossy peaks form when beaters are lifted.
To color icing, put portions of icing into cups. Add food color (leave some icing white) a small amount at a time, until you get the desired shade. Thin the icing for spreading with drops of water if necessary.
To assemble, attach each baked crown to the center of the baked brim with icing - white. Spread to edge of cookies. Icing should not be runny.
Spoon icing into decorating bag fitted with a piping tip. Pipe ribbon around the crown of bonnets.