Easter Bonnet Cookies

In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla extract, then stir in the dry ingredients and combine well.

Divide the dough and roll it into 2 logs, one about 10 inches long and 2 inches in diameter, and one about 10 inches by 1 inch. Wrap them in plastic and refrigerate until firm, at least 3 hours.

Heat your oven to 400 degrees F. Cut the logs into 1/4-inch slices and bake on greased cookie sheets for 8 to 10 minutes for the large slices and 5 to 7 minutes for the small. Cool on wire racks.

Stack the small cookies on top of the large ones, gluing them in place with a dab of frosting. Frost the bonnets, then decorate them with gel icing, sprinkles, and ribbons made of fruit roll-ups.