• Optional: Hard boil 6-12 eggs. Place eggs in a sauce pan, cover with water about 1 inch over the eggs. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover and set a timer for 10 minutes. Once done, run eggs over cold water. Place eggs on a paper towel to dry. Set aside.
• Preheat oven to 350 degrees.
• Beat eggs and sugar using a stand mixer with a paddle attachment or a hand mixer.
• In a microwave safe bowl, melt the vegetable shortening. Add pure vanilla extract and milk.
• Pour mixture into the egg mixture and beat until fully incorporated.
• In a large mixing bowl, stir together flour, baking powder, cinnamon and salt.
• Add dry ingredients, a little at a time, and beat until a soft dough forms. If dough is too sticky, add a one tablespoon of flour at a time, until you get a workable dough.
• Lightly flour a wooden board or working surface. Take a chuck of dough and roll into a 12-inch rope. Fold in half, twist the two pieces together. Form a circle and pinch the ends together. Place onto a parchment lined baking sheet. Place the hard boiled egg in the center (optional) and decorate with additional dough pieces. Feel free to experiment with these, making baskets, bunnies, nests, or twists.
• Bake for 15-20 minutes or until lightly brown.
• Remove from baking sheet and transfer to a wire rack. Cool completely.

Frosting

• In a small mixing bowl, beat the butter. Add powdered sugar, vanilla and milk and beat until creamy and smooth.
• Frost cookies, add non pareils to the top. Let the frosting set.
• Serve and enjoy!
• To store: Place in the refrigerator in an airtight container for up to 5 days. To freeze: Wrap in heavy duty foil and place in a freezer bag for up to three months.