Prepare the cookie dough as directed in the recipe, cut into shapes, and bake. Cool and set aside until you're ready to decorate them.

Prepare the icing as per the recipe instructions and keep it covered with a damp cloth to prevent it drying out. 

Tip: The icing dries quickly when it's exposed to the air, so be sure to keep it covered when you aren't working with it! I like to mix the icing in containers that have lids, so that I can pop a lid on while I mix different colours, etc.

Divide the icing in half, and tint one part light yellow and the other half light pink. Cover and set aside.

Prepare your piping bags, fitted with couplers and #4 or #5 round tips. Fill each with about 1/4 cup (1 large spoonful) of the royal icing, putting the pink icing into one and the yellow icing into the other. Squeeze a little icing to hang off the end of the tip so that it won't dry inside the tip - This can just be broken off before you begin piping.

FOR THE BUNNIES AND EGGS (Fondant): 

Lay out your fondant mat, and wipe it clean to remove any lint or dust. Secure it to your work surface with tape.

Lightly grease your work surface on the decorator mat and knead the fondant with your hands until smooth and pliable, applying more grease to your hands and work surface as needed to prevent sticking. Divide the fondant in half and tint half light pink, leaving the other half white. Cover the pink portion with plastic wrap and set aside. If your work surface has any pink traces from dying the fondant, clean it off before you continue.

Lightly grease your rolling pin, and roll the white fondant out to about 1/8-inch thick. If there are any air bubbles, pierce them with a straight pin and smooth gently with your fingertips. Cut bunny and egg shapes with the same cutters you used to make your cookies. 

Pipe a little bit of royal icing (either colour) or smear a bit of clear piping gel onto the surface of the cookies, and lay the cut fondant shapes on top. Smooth with your fingertips until they stick, and then again with the fondant smoother to remove imperfections. Repeat with the pink fondant and set aside to dry.

FOR THE CHICKS AND FLOWERS (Royal Icing):

Break the dry royal icing off of the tip of the yellow icing piping bag, and pipe a border around the edges the chick-shaped cookies, finishing with a little beak. You can use either the pink or the yellow to do the same thing as a border on the flower cookies. Pipe a centre for the flowers at this point, if desired. This is not necessary, however, as you can always add this later. Set the thick border icing aside, adding a little bit to the bag if you are running low.

Tip: Make sure that your borders are completely closed so that the filling doesn't leak out - you can use a little water on your fingertips to make sure that the ends meet and join properly.

Add 1/2 tsp water to the royal icing left in your containers and stir to combine. Try the "Drop test" to see if you need more liquid.

DROP TEST: Pick up some of the icing with a spoon and drop it back into the bowl with the rest. Count to 10, and if the icing hasn't melted back into to the rest smoothly, then add a bit more water and try again. Once the icing dissolves within 10 seconds, you are ready to fill your cookies - careful not to add more than 1/2 tsp in each increment, however, because if the icing is too runny, they cookies won't turn out very well.

Once your filler icing is prepared, spoon into a piping bag with no tip or coupler. Snip off the end with scissors, to make a small hole, and "Flood" the inside of your piped borders until the whole area inside the border is covered and the icing looks slightly puffy. I used yellow for the chicks and pink for the flowers.

Set all of your cookies (fondant and royal icing) aside to dry, exposed to the air, for at least 24 hours. 

Using the stiff icing you had set aside previously, switch the #4 or #5 tip out for a #2 tip, and pipe details onto the finished, dry cookies. I added centres to the flowers, eyes and wings to the chicks, bows and ears to the bunnies, and bows to the eggs.