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Submitted by: Anna McMaster from Portland, OR
Originally shared on the web 07/06/2020

2 c. butter, softened
1-1⁄3 c. sugar
2 eggs, beaten
2 t. vanilla extract
5 c. all-purpose flour
assorted food colorings
1 pt. vanilla ice cream, softened
Optional: 2 c. sweetened flaked coconut

Blend butter and sugar together; stir in eggs and vanilla. Add flour; mix until well blended. Shape into a ball; cover and chill for 4 hours to overnight. Reserve one tablespoon of dough for each color. Roll out remaining dough on a floured surface 1⁄4-inch thick. Use a 3-inch egg-shaped cookie cutter to cut dough. Tint reserved dough with food coloring as desired. Form colored dough into small balls and ropes and arrange on half the cookies. Place on ungreased baking sheets. Bake at 350 degrees for 7 to 9 minutes. Cool on baking sheets one minute; remove cookies to cool completely on wire rack. Position plain cookie on bottom, spread with ice cream and top with decorated cookie. Gently press together; freeze until serving time. If desired, mix a few drops of green food coloring and coconut; let dry on wax paper. Place cookies on colored coconut. Makes about one dozen.