Rhino Cookies

Makes 24 cookies

Cookies

• 2 sticks butter
• 1 cup sugar
• 1 tsp vanilla
• 1 egg
• 1 ⅓ cup flour

1. Cream butter and sugar until light and fluffy
2. Add in egg and vanilla
3. Add flour
4. Chill for 1 hour before rolling out to ½” thick
5. Cut with rhino cookie cutter and bake at 325°F for 8 minutes (there should be no color on them)
6. Cool completely before frosting

Frosting

• 3 egg whites
• 3 cups powdered sugar
• red food dye

1. Whip egg whites until frothy
2. Add powdered sugar and continue to mix until combined (add more sugar for thicker frosting)
3. Add food dye to adjust to desired color
4. Put frosting in piping bag and decorate
5. Let frosting dry for 2 hours before stacking or packaging cookies