Little Bunny Cookies

Heat oven to 350°F. In large bowl, crumble cookie dough. Knead in flour and almond extract with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On floured surface, roll dough to 1/4-inch thickness. Cut with 3 1/2-inch bunny-shaped cookie cutter. On ungreased cookie sheets, place cutouts about 2 inches apart. Reroll and cut additional cookies. Freeze 30 minutes.

Bake 11 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

Divide two-thirds of the frosting into 3 separate microwavable bowls; mix red food color into 1 bowl until blended. Microwave frosting uncovered on High 10 to 20 seconds or just until pourable. With small spatula, spread smooth layer of frosting on one-third of cookies to within 1/8 inch of edge. Repeat with frosting in remaining bowls and green and blue food colors. Frost remaining cookies. Let stand until set. Spoon remaining vanilla frosting into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe dots all over cookies. Let stand until set.