1. Heat oven to required temperature. Divide dough in half; roll out one half at a time to 1/4-inch thickness following package or recipe directions. Cut out with 4 to 5-inch egg shaped cookie cutters; place on ungreased cookie sheet.
2. Bake according to package or recipe directions. Cool completely. Line cookie sheet or jelly-roll pan with waxed paper; place wire rack on waxed paper. Arrange cooled cookies on wire rack.
3. Prepare 1 batch ROYAL ICING. Thin icing with 5 to 7 teaspoons additional water to make glaze. Spread glaze over top of each cookie; allow to harden. Use knife to trim excess icing from edges of cookies.
4. Prepare additional batch ROYAL ICING; tint as desired. Decorate eggs with icing and garnish with mini peanut butter cups. Cookie yield will vary according to recipe used. Standard 17.5 ounce package yields 9 five-inch cookies.
ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing.