• Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
• Add eggs, continue to mix.
• Add the vanilla, ontinue mixing.
• Sift the flour, baking soda, and salt together.
• Add the dry mixture to the wet mixture.
• Continue mixing to make 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. Check to see if the dough is firm.
• Preheat oven to 325 degrees.
• Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
• Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
• Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
• Line the cookie sheet with parchment paper.
• Using a metal spatula, move the cut cookies to the parchment-lined sheet.
• Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
• Take the cookies off of the cookie sheet and put on a wire rack to cool completely.(About 10 minutes).
• Once the cookies have cooled, you can do the fun part, the icing. 

To Make Icing:

• Combine all ingredients except the colours into a standing mixing bowl. Mix on medium speed until stiff peaks form.
• Divide the icing into the 5 bowls. Add a color into 4 bowls, leaving the 5th one white, and mix them until they are the shades you want.
• Scoop some of the color into the piping bags.
• Add 2 teaspoon of water to the colored icings to thin them out.
• Pour into squeeze bottles.

Decorating Directions:

• Outline a few starfish in the pink icing.
• Fill in with the thinner pink icing and let dry for 1 hour.
• Using the white icing, add a big dot in the centre and small dots going down each 'arm'.
• Using the pink icing in the piping bag, cover the face of the star with little pink dots.
• Let dry for 3 hours before enjoying, the end result is really fantastic!