Cream the soft butter with the sugar until the combination is smooth. Add all 4 eggs at one time and continue to mix. Then, add the vanilla and continue to mix.

Sift the flour, baking powder, and salt together and add the dry mixture to the wet mixture making sure all ingredients are thoroughly blended.

Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. Put in the refrigerator for about 6 hours or overnight. When you take it out make sure the dough is firm.

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper while the cookie dough sets out to soften a bit. Put flour on a wood cutting board, rub flour on the rolling pin, and work some flour into the cookie dough.

Roll out your cookie dough so that it’s about ¼ of an inch in size. Cut out 12 egg-shapes with your cookie cutter. (If you have any cookie dough leftover, be sure to wrap in plastic and refrigerate for later use!) Bake for about 10 minutes and allow to cool completely before decorating.

Roll out your yellow fondant so that it’s about ¼ of an inch in size. Cut out 12 egg-shapes.

Press a yellow fondant egg-shaped piece on each cookie.

Roll out your yellow fondant again and cut out 12 circles with your cookie cutter.

Cut each yellow circle in half.

Place one each side of your cookie - these demi-circles will act as your chick’s wings.

Roll out 12 spheres from your orange fondant, about ½ an inch in size.

Flatten each orange sphere slightly, pointing one end. These will act as your chick’s beaks.

Roll out 24 spheres from your black fondant - about ¼ of an inch in size. These will act as your chick’s eyes.

Assemble your chick’s face with the eyes and beak. Brush the back of each piece with a little bit of water in order for the fondant to stick to each other.

With your remaining yellow fondant, roll out small strips to act as your chick’s little fur strands at the top of its head.

Serve and enjoy!