1. In large bowl, stir cookie mix, softened butter, flour, and egg until dough forms.

2. Remove 1/2 cup of dough. Wrap remaining dough in plastic wrap; refrigerate.

3. Divide the 1/2 cup of dough into 4 equal portions. Stir a different gel food color into each portion of dough until desired shade is reached.

4. Heat oven to 375°F. Roll refrigerated dough on floured surface until 3/16-inch thick. Shape colored doughs into long ropes, circles, or zigzag patterns. Place on rolled dough.

5. Place a sheet of cooking parchment paper over dough. Gently roll rolling pin over parchment to press colored dough slightly into dough. Remove parchment.

6. Using 2 1/2-inch oval cookie cutter, cut egg shapes from dough. Place 1 inch apart on ungreased cookie sheets. Refrigerate cookie sheets, uncovered, at least 15 minutes before baking.

7. Bake cookies 8 to 10 minutes or until cookies are set and appear dry on top. Cool 2 minutes before removing from cookie sheet. Cool completely, about 20 minutes.